Name: Fennel Leek Soup with Walnuts & Turmeric Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 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

Jump to Recipe· 4.4 from 11 reviews

Oh, I can’t wait to share this Fennel Leek Soup with Walnuts & Turmeric Recipe with you—it’s one of those comforting yet surprisingly vibrant soups that I keep coming back to, especially when I want something nourishing and unique. The way the anise-like fennel mixes with the mellow sweetness of leeks and apples, all brightened up by earthy turmeric, just feels like a warm hug on a chilly day.

You might be wondering about the walnuts, and trust me, they’re not just for a bit of texture—they add this deep, toasty richness that rounds everything out beautifully. It’s the kind of soup that works great for a cozy weeknight meal, but also feels special enough if you want to impress guests with something effortless yet sophisticated. Plus, it’s vegan and gluten-free, so it fits happily into a range of dietary needs without skimping on flavor.

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Why This Recipe Works

Balanced Flavors: The subtle sweetness of apple and leeks perfectly complements the slight licorice notes in fennel and the earthiness of turmeric.
Nutty Texture: Toasted walnuts add a pleasant crunch and depth, making the soup feel rich without heaviness.
Vibrant, Natural Color: Turmeric not only boosts health benefits but also gives a beautiful golden hue that makes this soup visually inviting.
Simple, Wholesome Ingredients: Using common, fresh veggies and pantry staples means it’s easy to prepare and accessible for most home cooks.

A white bowl with a thin red rim holds bright yellow creamy soup as the base layer, topped with small walnut pieces scattered near the center. Delicate green herb fronds, likely fennel, are placed on top of the walnuts along with tiny green leaves that add texture. A light drizzle of dark oil swirls gently across the surface of the soup. A vintage silver spoon stands upright inside the bowl. The bowl is set on a beige cloth over a folded white cloth with blue scenery patterns, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every element in this Fennel Leek Soup with Walnuts & Turmeric Recipe comes together to build layers of flavor and texture you might not expect from such simple ingredients. Let me walk you through why I love these components and a few tips on picking the best fresh produce.

Olive oil: A good-quality olive oil helps soften the leeks and fennel and infuses the soup with a gentle fruity flavor.
Leeks: Use just the white and light green parts—they’re sweeter and less fibrous; keep the tops for making stock if you want to stretch your ingredients.
Fresh thyme leaves: Thyme adds a subtle herbal lift that pairs beautifully with both fennel and apple.
Fennel bulb: Make sure yours is firm with fresh fronds; its natural anise flavor is the star here.
Apple: A crisp, tart apple like Granny Smith balances the soup’s earthiness with brightness and sweetness.
Ground turmeric: Fresh turmeric powder brings warmth and that gorgeous color; don’t skip it unless you want a completely different vibe.
Walnut halves: Toasted walnuts provide texture and a deep, nutty flavor that complements the soup’s creaminess.
Sea salt and ground black pepper: Essential to bring all the flavors into harmony; taste as you go!
Vegetable stock: Use homemade if you can, or a good-quality low-sodium version to control saltiness and enhance the soup’s base.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play a bit with this soup depending on the season and my mood. It’s a wonderfully forgiving recipe, so don’t hesitate to put your own spin on it—I’m all about making recipes that feel like your own kitchen adventure.

Spice it Up: Sometimes I add a pinch of cayenne or even smoked paprika for a subtle kick that contrasts the mellow fennel and sweet apple.
Nut Swap: I’ve used pecans instead of walnuts when that’s what’s on hand—they work just as nicely and add a slightly buttery note.
Herbal Variations: Fresh dill or parsley tossed on top can brighten the bowl even more if fennel fronds are running low.
Make it Creamier: For an ultra-rich texture, a splash of coconut milk stirred in at the end turns the soup silky without losing its fresh vibe.

Step-by-Step: How I Make Fennel Leek Soup with Walnuts & Turmeric Recipe

Step 1: Sautéing the Flavors

Start by heating olive oil in a large pot over medium heat—this is where the magic begins. Add your chopped leeks and thyme, stirring gently until the leeks soften but don’t brown, about 4 minutes. This slow softening deepens their sweetness and builds the flavor base that will carry the whole soup.

Step 2: Adding Fennel and Apple with Turmeric

Next, toss in your chopped fennel and apple, stirring them together with the leeks. Sprinkle in your ground turmeric and stir well to ensure every piece is coated—this step releases the turmeric’s aroma and infuses the dish with that lovely golden color. Keep cooking for another 4 minutes, until the fennel starts to soften but isn’t mushy.

Step 3: Toasting Walnuts and Simmering

Now, stir in the toasted walnuts and season everything with salt and black pepper to taste. Pour in your vegetable stock, bring the soup to a boil, then reduce to a simmer with the lid on. Let it cook for about 12-15 minutes until the veggies and apple are meltingly tender—this is when those flavors fully marry.

Step 4: Blending to Perfection

Once everything is soft and smelling incredible, carefully blend the soup in batches in a high-speed blender until ultra-smooth and creamy. Don’t rush this part—take your time to make sure every bit is velvety. Return the soup to the pot, warm it back up if needed, taste, and adjust the seasoning. If you like, drizzle a little maple syrup on top for a surprising hint of sweetness that makes this soup truly stand out.

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Pro Tips for Making Fennel Leek Soup with Walnuts & Turmeric Recipe

Toast Your Walnuts First: This simple step amps up their nuttiness and adds a lovely texture contrast that fresh walnuts don’t have.
Don’t Skip the Turmeric: Its earthy warmth is subtle but key—plus, it offers antioxidant benefits and gives your soup that golden glow.
Use a Quality Blender: A strong blender ensures your soup is silky smooth without lumps, making eating it such a pleasure.
Adjust Seasoning Gradually: Salt and pepper can make or break soups, so taste as you go to keep the flavors balanced and fresh.

How to Serve Fennel Leek Soup with Walnuts & Turmeric Recipe

A white bowl filled with smooth, light green soup forms the base layer. On top, there is a swirl of dark brown oil drizzled in a circle near the edge. Scattered across the surface are small pieces of brown walnut, adding texture. Bright green thin herb strands and small green leaves are placed in different spots, giving freshness. A few black pepper specks are sprinkled all over, adding a slight dark contrast. A silver spoon is partially visible on the side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this soup, I love to sprinkle fresh fennel fronds right on top—they add an herby brightness and a pretty green contrast. A drizzle of good quality maple syrup brings a gentle sweetness that complements the turmeric beautifully, and of course, a few more toasted walnuts add crunch and a visual pop. A grind of fresh black pepper right before eating is my finishing touch every time.

Side Dishes

This soup pairs wonderfully with simple crusty bread—like a rustic sourdough—for dunking and scooping. If you’re feeling indulgent, a side of garlic roasted potatoes or even a mixed green salad with a tangy vinaigrette balances the richness and keeps the meal light but satisfying.

Creative Ways to Present

For special occasions, I’ve served the soup in elegant cups or small bowls as a starter, topped with a sprinkle of edible flowers or finely chopped herbs for a refined touch. Layering textures—like a swirl of coconut cream or a scattering of toasted seeds—makes it feel festive and restaurant-worthy, perfect for cozy dinner parties.

Make Ahead and Storage

Storing Leftovers

I always let the soup cool completely before transferring it to airtight containers and popping it into the fridge. It keeps beautifully for up to 4 days, which makes it a great option for meal prep or quick weeknight dinners. The flavors actually deepen after a day or two, so if anything, leftovers taste even better!

Freezing

Freezing works well with this Fennel Leek Soup with Walnuts & Turmeric Recipe if you want to store a bigger batch. I recommend freezing in portion-sized containers so you can thaw exactly what you need. Just be sure to cool the soup fully before freezing, and leave a little space at the top of containers because soup expands as it freezes.

Reheating

I gently reheat leftover soup over low-medium heat on the stove, stirring occasionally, until warmed through. This avoids overheating which can dull the fresh flavors and change the texture. If the soup seems a bit thick after being chilled, add a splash of stock or water to loosen it up while reheating.

FAQs

Can I substitute the fennel with another vegetable?

Absolutely! If you can’t find fennel or want to try something different, celery is a great substitute. It gives a similar crisp texture though it lacks the anise flavor, but the soup will still be delicious and comforting.
Is this soup suitable for a gluten-free and vegan diet?

Yes, totally. This Fennel Leek Soup with Walnuts & Turmeric Recipe is naturally gluten-free and vegan, making it an excellent option for those dietary preferences or anyone wanting a plant-based, wholesome meal.
Can I make this soup ahead of time?

Definitely! This soup actually tastes better after a day in the fridge as the flavors meld beautifully. You can make it up to 3-4 days ahead or freeze it for longer storage.
What can I use instead of walnuts?

Pecans or even toasted almonds are good alternatives if you want to switch up the flavor or if walnuts aren’t available. They add a similar crunch and nutty depth, though the taste will vary slightly.
Should I peel the turmeric root if using fresh instead of powder?

If you use fresh turmeric root, peeling is recommended before grating it into the soup to avoid any gritty texture and to get the best color and flavor.

Final Thoughts

This Fennel Leek Soup with Walnuts & Turmeric Recipe has become a comfort classic in my kitchen, especially when I want something both soothing and exciting in terms of flavor. It’s easy enough for weeknights but has those thoughtful touches, like the toasted walnuts and turmeric, that make it feel really special. I hope you’ll give it a try—there’s something truly warming about sipping this soup with loved ones, and I know you’ll enjoy it as much as I do!