Fennel Leek Soup with Walnuts & Turmeric
Method:
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.
Ingredients:
- vegetable stock 4 (cups)
- fennel 1 (pieces)
- apple 1 (pieces)
- turmeric 1 (tsp)
- olive oil 2 (tbsp)
- leek 3 (pieces)
- fresh thyme 2 (tsp)
- walnuts 0.5 (cups)
- salt 1 (tsp)
- black pepper 1 (tsp)
- maple syrup 1 (ml)
