Mmm, Soup

When Kate pinned an Apple-Fennel soup recipe on our Pinterest, I knew I was going to have to give it a try. For whatever reason, I almost never to make chilled soups but they can definitely be awesome in warm weather. With Seattle’s summer on the wane here in early September, I grabbed an opportunity and gave this recipe a shot. The only modification I made was using almond milk from the supermarket rather than making my own, and using some toasted spiced pumpkin seeds for the garnish (sorry, raw food devotees).

My main recommendation would be to peel the apple before blending the ingredients. My soup turned out a funny mushroom brown color, I’m thinking due to the red hue of the apple skin – I used a Fuji. Other than that, it was a sweet and mild soup. In fact, I’d say it was surprisingly mild. I expected more fennel taste. So if you’re (like Kate) a little anti-fennel, this soup might surprise you in a good way.
If you like chilled soups, this one’s pretty solid. Thumbs up.