Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Apple fennel soup

Apple fennel soup

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Apples; Fennel
Category Fruit; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine American
Cook Method Boiling
Diet Diabetes Meal Plan; Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; Gluten Free


  • 2 cups low-sodium chicken broth 

  • 2 cups water 

  • 1/2 cup white wine 

  • 2 Golden Delicious apples, peeled, cored, and chopped

  • 1 cup carrots, thinly sliced

  • 1 small onion, thinly sliced

  • 1 cup fennel, chopped

  • 1 bay leaf 

  • 1/4 teaspoon dried thyme leaves

  • 6 black peppercorns 

  • 4 teaspoon non-fat plain yogurt 



  • Combine the broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns in a large soup pot. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.

  • Strain the soup, reserving the liquid. Remove the bay leaf. In a blender or food processor, puree the apple-fennel mixture. Add the reserved liquid and blend well.

  • Reheat the soup if necessary. Ladle into soup bowls and serve with a dollop of yogurt if desired.


Nutrition (per serving)

  • Calories: 100 cal

  • Total fat: 1g

  • Saturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 80mg

  • Carbohydrate: 17g

  • Fiber: 3g

  • Protein: 4g

  • Calcium: 40mg