Place medium-sized pot over medium heat.
Add olive oil. Cook garlic until just brown, about 3-5 minutes.
Add cut fennel bulb (with some fennel leaves) to the pot, cook for 3-5 minutes until brown.
Add broth and bring heat up to high to create a roaring boil for about 5-10 minutes.
Once soup has developed more flavor and has slightly reduced, reduce heat to a low simmer and add chopped granny smith apples.
Simmer for about 10 more minutes until apples have softened. Puree with an immersion blender for a smooth texture, or keep it simple and leave as is.
Enjoy!