Fennel Walnut Soup with Leeks & Turmeric

A golden and revitalizing fennel walnut soup with apples, leeks, and turmeric. Walnuts are blended into the soup for an extra creamy texture.

Cuisine American, Dairy-free, Gluten-Free, Grain-Free, Paleo, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Keyword all seasons, apples, fall, fall winter, fennel, leeks, maple syrup, soup, turmeric, walnuts

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

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

Heat the olive 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.
Cover the pot and bring to a boil. 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 in an upright blender until totally smooth. Check the soup for seasoning and adjust accordingly.
Pour the puréed soup back into the pot. Bring the puréed fennel walnut soup to a boil and then serve hot with little drizzles of maple syrup, fresh black pepper, fennel fronds, and more toasted walnuts if you like.

This is a pretty simple soup! Of course, I always think homemade vegetable stock is ideal, but especially with a soup with limited ingredients like this one.