- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 (medium to large) fennel bulbs stems removed and diced
- 2 large apples, peeled, cored and diced
- 1 quart chicken broth
- 2-3 sprigs thyme
- Heat coconut oil in a large pot.
- Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
- Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
- Add chicken stock and thyme.
- Puree soup in a Vitamix until smooth and creamy.
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