Spring is almost here but part of the western world remains frozen under ice, snow and cold temperatures. It's still time to warm our souls with something pure and healthy derived from nature.
This soup contains a light and airy component that is packed with vitamins and nutrients. Fennel is a powerful plant that contains phosphorous, zinc, copper, manganese, selenium, niacin, pantothenic acid, folate, choline, beta-carotene, lutein, and zeaxanthin, vitamin E, and vitamin K. It also contains Vitamin B-6, which promotes the breakdown of carbohydrates and protein into glucose and amino acids.
Combined with carrots and apples, this is soup "boosts" metabolic processes to ensure healthy weight management. The metabolic process is a chemical process that releases heat. Foods packed with metabolic-friendly nutrients aide in weight management and weight loss goals. And this soup is no exception.
Although spring is around the corner, be sure to try something new, fresh and different. Let this soup guide you into the new season of rebirth, revival and renewal.
Vegan Carrot Fennel Apple Soup
Cook Time: 30 minutes
2 1/4 cup vegetable broth
1 cup purple onion, chopped
2 garlic clove, chopped
1/4 cup fennel, chopped (use the white parts on the bulb)
3 medium carrots, chopped
3 cups apple, chopped (used gala)
1-2 tbsp olive oil
3 sprigs of thyme
1/4 tsp salt
pinch of pepper + turmeric
Begin by washing and prepping the vegetables.
In a soup pot, cook the onion and garlic in oil for 2-3 minutes. Add the carrots and cook for another 2-3 minutes. Add the remaining ingredients and simmer for 20 minutes or until the carrots and apples are edible. Next, puree the soup in a blender or with a hand immersion blender. Adjust any flavors and spices. Serve warm.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com