Description
A vibrant and creamy Fennel Leek Soup with Walnuts and Turmeric, combining aromatic leeks, sweet fennel, and earthy turmeric, finished with toasted walnuts for a delightful crunch. This gluten-free, vegan, and vegetarian main course soup is perfect for a healthy and comforting meal year-round.
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 the base: 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 are a bit soft, about 4 minutes.
- Add vegetables and spices: Add the chopped fennel and apples to the pot. Stir everything together. Add the turmeric and stir to coat all of the vegetables evenly. Continue to sauté until the fennel starts to soften, about 4 more minutes.
- Add walnuts and seasoning: Stir in the toasted walnuts. Season the mixture with sea salt and ground black pepper to taste.
- Add stock and simmer: Pour in the vegetable stock and stir. Cover the pot and bring to a boil, then reduce heat and simmer until the vegetables and apples are very soft, about 15 minutes.
- Blend the soup: Remove the soup from heat. Carefully blend the soup in batches in an upright blender until completely smooth.
- Adjust seasoning and reheat: Pour the puréed soup back into the pot. Bring it to a boil, then reduce heat to serve hot. Optionally, drizzle with maple syrup, garnish with fresh black pepper, fennel fronds, and extra toasted walnuts.
Notes
- Homemade vegetable stock is preferred for a richer flavor, but store-bought works well too.
- Celery can be used as a substitute for fennel if unavailable.
- Pecans can replace walnuts for a slightly different but complementary flavor.
- Use an upright blender carefully to avoid burns; blend in batches if needed.
- For extra creaminess, add a splash of coconut milk or plant-based cream before blending.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
