I found out that our new house was a done deal when I was at work. In the moment, I was thrilled and hugging basically everyone that entered my line of sight. The sorta stress-y negotiation bit was behind us and whoa! We would have a house soon. When my shift was done, I drove home down all of the empty country roads. I was getting ready for bed when I started feeling choked up and teary eyed.
We got the keys last week and I’ve been working on the garden/yard with my mom every day while the weather’s decent. We’ve made progress on the two years of wild neglect out there. There’s an ex-pond feature buried under piles of rocks, tarp and dirt. Grubs in the grass. Weeds that come up to my neck. Trees and shrubs so out of control. Lots of half-baked plans that need cleaning up and a fresh start.
It’s cooled off a bit, so the thought of hot soup and a crust of bread after some time spent outdoors is so appealing. I love fennel with leeks and apples in a salad situation, all sprinkled with toasted + chopped walnuts, so I thought a warm version of that might feel just right. Turmeric is kind of an anti-bad-vibe shield for inflammation of all kinds, so a hefty spoonful of that went in for my achy muscles. It dyes the soup mustard-yellow, which is kind of cheerful in its own special way. I pre-toast the walnuts in the pan, simmer them along with the veg and purée them into the soup itself. Strong toasty walnut flavour comes through with all of the leeks, fennel and lightly sweet apple and makes the whole thing a touch creamier.
LEEK, FENNEL, APPLE & WALNUT SOUP WITH TURMERIC
Print the recipe here!
NOTES: Have you cooked with turmeric before? Be careful, friends. It dyes any and all things bright, acid yellow–LIKE FOREVER.
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
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
fresh black pepper
reserved fennel fronds
more toasty walnuts
Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and 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 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. Bring the puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.