Root Vegetable, Fennel and Apple Soup

Tags: Soup, Let's Dish
  • Servings: 8-10
  • Provided by:

    Ingredients Print Recipe

  • 1 cup Turnip, peeled and diced
  • 1 cup Celery root, peeled and diced
  • 1 cup Parsnip, peeled and diced
  • 1/2 cup Fennel bulb, diced
  • 1/2 cup Celery, diced
  • 1/2 cup Leeks, cleaned and diced
  • 1 1/2 cup Yukon gold potato, peeled and diced
  • 1 cup Apple, peeled and diced
  • 1 teaspoon Toasted fennel seed, ground
  • 2 qt. low-sodium Chicken broth
  • 1 teaspoon salt
  • Pepper


1. Combine all ingredients in a soup pot and simmer for 30-35 minutes (or until vegetables are soft).

2. Puree in a blender being careful to blend at low speed and placing a sturdy towel over the blender.

3. To serve, top each serving with garnish below.

Garnish per serving:
1 tablespoon peeled apple, brunoise
Sprig chervil
1 teaspoon Creme Fraiche

Nutritional Analysis: Cal: 91, T.Fat: 3gm, Sat. Fat: Tr, Chol: 0mg, Sod: 345mg, T.Carb: 16gm, Fiber: 3gm, Pro: 13gm

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