n l FOOD

PHOTOS BY RACHAEL SANTILLAN

Soup’s On!

Get your apple a day with this diabetic-approved recipe that’s sure to warm on a cool fall day.

• 1 can (14 1/2 ounces) low-sodium chicken broth
• 2 cups water
• 1/2 cup white wine
• 2 golden delicious apples, peeled, cored and chopped
• 1 cup thinly sliced carrots
• 1 small onion, thinly sliced
• 1/2 cup chopped fresh fennel
• 1 bay leaf
• 1/4 teaspoon dried thyme leaves
• 6 black peppercorns
• Plain low-fat yogurt (optional)

In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; heat to boiling. Reduce heat to simmer, cover, and cook 20 minutes.

Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup if necessary.

To serve, ladle into soup bowls and top with dollop of yogurt, if desired.

Nutritional information:

Per serving: 109 calories; 2 grams fat; 20 grams carbohydrates; 9 milligrams cholesterol; 42 milligrams sodium; 2 grams protein; 3 grams fiber.

Dietary Exchanges: 1/2 Fruit; 1 Starch.

Recipe courtesy of dlife.com. Log on for more diabetic-approved recipes and health information.