FENNEL, WALNUT & TURMERIC SOUPA plant-based comfort food to get you through the winter.
2 tbsp (30 ml) coconut oil
3 leeks, white and light green parts chopped
½ tsp (2.5 ml) dried thyme
1 medium fennel bulb, cored and chopped, reserved fronds for garnish
1 pear, cored and chopped
1 tsp (5 ml) ground turmeric
½ cup (125 ml) raw walnut halves, plus extra for garnish
kosher salt, to taste
4 cups (1 L) vegetable stock
2 tbsp (30 ml) maple syrup
- In a large saucepan over medium-high, heat oil. Add chopped leeks and thyme. Sauté leeks until softened, about 4 minutes. Stir in chopped fennel and pears and cook, stirring frequently, for 2 minutes. Sprinkle turmeric over softened vegetables and continue to cook mixture, stirring often, for another 2 minutes. Stir in vegetable stock, walnuts and a good pinch of salt. Cover saucepan and bring to a boil. Reduce heat and let soup simmer until vegetables have softened and are fork-tender, about 12 to 15 minutes. Remove soup from heat.
- Working in batches, blend soup until smooth. Transfer back to saucepan and adjust seasoning to taste.
- Warm puréed soup over medium heat until warm. Divide hot soup among serving bowls, then garnish with fennel fronds, a drizzle of maple syrup and some chopped, toasted walnuts. Serve while warm.