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Bowl of fennel leek soup with walnuts and turmeric, a nutritious and flavorful dish.

Fennel Leek Soup with Walnuts & Turmeric

A delightful and nourishing soup that combines leeks and fennel with walnuts and turmeric, creating a warming and comforting dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 230
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil A rich and fruity foundation.
  • 3 pieces leeks Chopped white and light green parts.
  • 1 medium fennel bulb Cored and chopped.
  • 1 medium apple Peeled, cored, and chopped.
  • 4 cups vegetable stock Savory backdrop for the soup.
Seasonings and Add-Ins
  • 2 teaspoons fresh thyme leaves Fragrant and herbaceous.
  • 1 teaspoon ground turmeric Adds warmth and color.
  • ½ cup walnut halves Toasted for depth.
  • Sea salt to taste sea salt Essential for flavor.
  • Ground black pepper to taste ground black pepper For seasoning.
Finishing Touches
  • Maple syrup to drizzle maple syrup For sweetness.
  • Chopped fennel fronds for garnish chopped fennel fronds Adds freshness.
  • More as desired toasted walnuts (chopped) Optional for garnish.

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped leeks and thyme, sauté until the leeks are soft and aromatic, about 4 minutes.
Cooking
  1. Incorporate chopped fennel and apple, stir well, and sprinkle in the turmeric.
  2. Sauté until the fennel starts to soften, about 4 minutes.
  3. Add the toasted walnuts and season with sea salt and black pepper.
  4. Pour in the vegetable stock, stir to combine, and bring to a gentle boil.
  5. Reduce the heat and let it simmer until the apples and vegetables are tender, about 12-15 minutes.
Blending and Serving
  1. Remove the soup from heat and blend in an upright blender until smooth.
  2. Return to the pot, briefly bring to a boil, then ladle into bowls.
  3. Drizzle with maple syrup, sprinkle with black pepper and garnish with fennel fronds and walnuts.

Notes

Toasting walnuts can enhance their flavor. For extra brightness, add a splash of lemon juice before serving. Swap thyme with other herbs for different flavors. The soup can be served with bread or salad for a complete meal.