Apple Fennel SoupEn Español (Spanish Version)
Serving Size¼ recipeCalories
100Calories from Fat10Total Fat
1 gSaturated Fat0 gCholesterol
80 mgTotal Carbohydrate
17 gDietary Fiber3 gSugars10 gProteins
4 gVitamin A70% DVVitamin C15% DVCalcium4% DVIron4% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresLow sodium chicken broth2 cupsWater2 cupsWhite wine½ cupGolden Delicious apples, peeled, cored, and chopped2Thinly sliced carrots1 cupSmall onion, thinly sliced1Chopped fennel1 cupBay leaf1Dried thyme leaves¼ teaspoonPeppercorns6 Non-fat plain yogurt4 teaspoonsDirectionsIn large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.Reduce heat and simmer, covered, 20 minutesStrain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture in strainer.In blender or food processor, puree mixture; add reserved liquid and blend well.Reheat soup, if necessary. Ladle into soup bowls and serve with a dollop of yogurt if desired.
Fruit: 1; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Produce for Better Health/Washington Apple Commission