Recipe adapted from the Produce for Better Health Foundation.
Try this great autumn soup recipe.
| Prep 15 min |
Cook 20 min |
Total Time 35 min |
2 medium golden delicious apples (peeled, cored, and chopped)
1 cup carrots (thinly sliced)
1 small onion (thinly sliced)
1/2 cup fresh fennel (chopped)
2 cups water
1 14-ounce can low-sodium chicken broth
1/2 cup dry white wine
1 bay leaf
1/4 teaspoon dried thyme
6 whole black peppercorns
low-fat plain yogurt (optional)
In a large pot, combine all ingredients (except yogurt, if using). Bring to a boil over high heat.
Reduce the heat, cover, and simmer for 20 minutes.
Pour the soup through a strainer set over a large bowl.
Remove the bay leaf.
In blender or food processor, carefully puree the vegetable mixture until smooth.
Add the soup liquid and pulse until blended.
Reheat the soup, if necessary.
To serve, ladle the soup into bowls and top with dollops of yogurt, if desired.
