2 fennel bulbs, diced
1/2 apple, diced
1/2 onion, minced
1 tablespoon olive oil
1 tablespoon fennel seed
1 sprig fresh thyme
5 cups vegetable stock
1. In a large saucepan over low heat, cook fennel, apple, and onion in olive oil until translucent and tender. Stir frequently and, if possible, keep the vegetables from caramelizing. Season with salt and pepper to taste.
2. Add fennel seeds and thyme; cook 2 minutes, or until fragrant. Pour in broth and increase heat to medium. Bring to a simmer, reduce heat to medium-low, and simmer gently 30 minutes.
3. Using a blender, puree soup in batches. Return to saucepan to keep warm (or chill thoroughly) until ready to serve. Garnish as desired.
Serves 8. Per serving: 59 calories, 2 g fat (0 g saturated), 8 g carbohydrates, 3.5 g protein, 2.5 g fiber, 107 mg sodium (4% Daily Value).