Apple Fennel Soup

• 1 medium sweet onion, chopped
• 1 large fennel bulb, cored and chopped
• 3 cups low-sodium vegetable broth
• 3 Granny Smith apples, cored and chopped
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1/4 teaspoon fine sea salt
• Pinch ground black pepper
• 1/4 cup toasted pumpkin seeds or sunflower seeds

Heat a large pot over medium heat until hot. Add onion and fennel; cook about 8 minutes or until beginning to brown and stick to the pan. Stir in broth, 1 cup water, apples, ginger, tarragon, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to medium and simmer about 35 minutes, or until fruit and vegetables are very tender, stirring occasionally.

Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls; garnish with seeds.

Source: Whole Foods Market