Parsnip-Fennel Soup

• 1 strip lemon peel
• 1 strip orange peel
• 1 sprig thyme
• 1 sprig parsley
• 1 sprig tarragon
• 1/4 tsp. whole juniper berries
• 1/4 tsp. whole coriander seed
• 1/4 tsp. whole fennel seed
• 1 cup apple juice or cider
• 1/4 cup white wine
• 2 cups peeled and chopped parsnips
• 1 1/2 cups chopped fennel
• 1 small leek, white and light-green parts chopped
• 1/2 cup chopped celery
• 1/2 Fuji apple, peeled and chopped ( 1/2 cup)
• 2 cloves garlic, minced (2 tsp.)
• 4 cups low-sodium vegetable broth, plus more for adding to soup, if necessary

1. Tie lemon peel, orange peel, herb sprigs, and dried spices in piece of cheesecloth.
2. Place herb-and-spice bundle, cider, wine, parsnips, fennel, leek, celery, apple, and garlic in large saucepan.
3. Add vegetable broth, and season with salt and pepper, if desired.
4. Cover, and bring to a boil.
5. Reduce heat to low, and simmer 2 hours, or until vegetables and apple are very soft.
6. Remove herb bundle, and cool soup 30 minutes.
7. Blend in batches in blender until very smooth, adding more broth as necessary to achieve smooth, silky consistency.
8. Season with salt and pepper, if desired.

lemon peel, orange peel, thyme, parsley, tarragon, whole juniper berries, whole coriander seed, whole fennel seed, apple juice, white wine, parsnips, fennel, celery, apple, garlic, lowsodium

Taken from www.vegetariantimes.com/recipe/parsnip-fennel-soup/ (may not work)