Apple Fennel Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ recipe
Calories	100
Calories from Fat	10
Total Fat	1 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	80 mg
Total Carbohydrate	17 g
Dietary Fiber	3 g
Sugars	10 g
Proteins	4 g
Vitamin A	70% DV
Vitamin C	15% DV
Calcium	4% DV
Iron	4% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Low sodium chicken broth	2 cups
Water	2 cups
White wine	½ cup
Golden Delicious apples, peeled, cored, and chopped	2
Thinly sliced carrots	1 cup
Small onion, thinly sliced	1
Chopped fennel	1 cup
Bay leaf	1
Dried thyme leaves	¼ teaspoon
Peppercorns	6
Non-fat plain yogurt	4 teaspoons

Directions
In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
Reduce heat and simmer, covered, 20 minutes
Strain 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.

Diabetic Exchange
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.

Source
Produce for Better Health/Washington Apple Commission

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