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

¼ tsp. ground ginger

¼ tsp. dried tarragon

¼ tsp. dried thyme

¼ tsp. fine sea salt

Pinch freshly ground black pepper

¼ cup toasted pumpkin seeds or sunflower seeds

Heat a large saucepot 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 puree in batches until smooth. Ladle soup into bowls; garnish with seeds.

Serves 4