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Fennel Leek Soup with Walnuts & Turmeric Recipe

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3.9 from 69 reviews

This vibrant Fennel Leek Soup with Walnuts & Turmeric is a comforting, creamy vegetable soup packed with subtle sweetness from apples, earthy warmth from turmeric, and a delightful crunch from toasted walnuts. Perfect for a nutritious lunch or light dinner, this easy-to-make soup uses simple ingredients blended to smooth perfection and garnished with fresh fennel fronds, maple syrup, and extra walnuts for added texture and flavor.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 3 leeks, white and light green parts chopped (discard green tops or reserve 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, to taste
  • Ground black pepper, to taste
  • 4 cups vegetable stock

To Serve

  • Maple syrup, for drizzling
  • Freshly ground black pepper
  • Chopped fennel fronds
  • More toasted walnuts, chopped

Instructions

  1. Sauté Leeks and Thyme: Heat the olive oil in a large soup pot over medium heat. Add the chopped leeks and fresh thyme leaves. Stir and sauté the leeks until they soften slightly, about 4 minutes.
  2. Add Fennel, Apple, and Turmeric: Add the chopped fennel bulb and apple to the pot. Stir to combine. Sprinkle the ground turmeric over the vegetables and stir well to coat everything evenly. Continue to sauté until the fennel begins to soften, around 4 more minutes.
  3. Incorporate Walnuts and Season: Stir in the toasted walnut halves. Season the mixture with sea salt and freshly ground black pepper according to your taste.
  4. Add Vegetable Stock and Simmer: Pour in the vegetable stock and stir. Cover the pot and bring the mixture to a boil. Then reduce the heat and let it simmer for 12 to 15 minutes, or until all the vegetables and apples are very soft.
  5. Blend the Soup: Remove the pot from the heat. Carefully ladle the soup in batches into an upright blender and blend until completely smooth. Return the puréed soup to the pot.
  6. Reheat and Serve: Bring the puréed soup back to a gentle boil. Serve hot, drizzled with maple syrup, freshly ground black pepper, chopped fennel fronds, and additional chopped toasted walnuts for garnish.

Notes

  • For best flavor, use homemade vegetable stock if possible.
  • Discarded green tops of leeks can be saved to add to homemade stock.
  • The soup can be made ahead and refrigerated or frozen for later use.
  • Adjust the amount of turmeric based on your preference for earthiness.
  • Maple syrup adds a subtle sweetness that balances the earthiness of turmeric and fennel.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/fennel-leek-soup-with-walnuts-and-turmeric-recipe/