Today’s recipe is perfect for the cold fall days. My fall cooking always associates with soup making. It should be creamy, warm and delicious. A lot of creamy soups ask for cream in them, but this soup is completely healthy vegan version with no guilt in it.
As usual I am trying to use some super healthy foods in my recipes and this time it’s Turmeric.
Sometimes it is hard to hide turmeric in your dishes, but it works great in this soup.
It takes around 20 minutes to make it, so you don’t need to spend the half of the day in the kitchen to impress your family or guests with this delicious dish.
I am thinking to make this soup for Thanksgiving Dinner, because it’s really a FALL SOUP, and just being a little creative and let the people try something different instead of the regular butternut squash soup.
2 tbsp cooking oil ( I personally used palm oil, but be free to use any kind)
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
1 teaspoon thyme
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
reserved fennel fronds
more toasty walnuts
Heat the 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 fennel fronds and more toasted walnuts.