Description
This Fennel Leek Soup with Walnuts & Turmeric is a creamy, earthy, and flavorful vegan and gluten-free main course soup. It combines aromatic leeks, sweet apple, and fresh fennel with the warmth of turmeric and the crunch of toasted walnuts for a nourishing and comforting dish that’s perfect for any season.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 3 leeks, white and light green parts chopped (discard green tops or use them for stock)
- 2 teaspoons fresh thyme leaves, chopped
- 1 medium fennel bulb, cored and chopped
- 1 medium apple, peeled, cored and chopped
- 1 teaspoon ground turmeric
- ½ cup walnut halves, toasted
- sea salt and ground black pepper, to taste
- 4 cups vegetable stock
Instructions
- Heat and sauté Heat the olive oil in a large soup pot over medium heat. Add the chopped leeks and thyme. Stir and sauté the leeks until they soften, about 4 minutes.
- Add fennel and apple Add the chopped fennel and apples to the pot. Stir well to combine all ingredients.
- Incorporate turmeric Sprinkle the ground turmeric over the vegetables and stir to coat evenly. Continue sautéing until the fennel starts to soften, about 4 more minutes.
- Add walnuts and season Stir in the toasted walnut halves. Season the mixture with sea salt and ground black pepper to your taste.
- Add stock and simmer Pour in the vegetable stock and stir the soup. Cover the pot and bring to a boil, then reduce the heat and simmer until vegetables and apples are very soft, about 15 minutes.
- Blend soup Remove the pot from heat. Carefully transfer the soup in batches to an upright blender. Blend until completely smooth. Return the puréed soup to the pot.
- Reheat and serve Bring the blended soup to a boil again. Serve hot with optional drizzles of maple syrup, fresh black pepper, fennel fronds, and extra toasted walnuts.
Notes
- Homemade vegetable stock is preferred for the best flavor, but store-bought stock is a convenient substitute.
- Celery can be used as a substitute for fennel if unavailable.
- Pecans may be used instead of walnuts for a different flavor profile.
- Adjust seasoning after blending for the perfect taste balance.
- To enhance the soup’s richness, drizzle a little maple syrup just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
