Leek, Fennel, Apple & Walnut Soup with Tumeric

Debs the Brit

2 tbsp grapeseed oil

3 leeks, white + light green parts chopped (discard green tops or use them for stock)

4 sprigs of thyme, leaves minced

1 fennel bulb, cored and chopped (reserve a few fronds for garnish)

1 medium apple, peeled, cored + chopped

1 to 2 tsp ground turmeric

½ cup walnut halves, toasted

salt + pepper

4 cups vegetable stock

Heat the grapeseed oil in a large soup pot over medium

Add chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes

Add chopped fennel and apples & stir

Add turmeric and stir to coat all of the vegetables evenly

Sauté the vegetables until the fennel is starting to soften, another 4 minutes

Add walnuts and stir. Season the salt & pepper. Add the vegetable stock and stir.

Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12 to 15 minutes

Remove the soup from the heat. Carefully blend the mixture until totally smooth

Check the soup for seasoning and adjust accordingly. Bring puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.

Credit: 'Thefirstmess.com'

Page footer