Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
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
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) 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.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
Soup ingredients:
2 tbsp grape seed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
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
To serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts
Method:
1) Heat the grape seed oil in a large soup pot over medium
2) Add the
chopped leeks and thyme. Stir and saute the leeks until they are a bit
soft, about 4 minutes. 3) Add the chopped fennel and apples. Stir
everything up a bit.
4) Add the turmeric and stir to coat all of the
vegetables evenly.
5) Saute the vegetables until the fennel is starting to
soften, another 4 minutes.
6) Add the walnuts and stir them in. Season the
whole thing with salt and pepper. Add the vegetable stock and stir.
7) 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.
8) Carefully blend the mixture in batches until totally smooth. Check the
soup for seasoning and adjust accordingly.
9) Bring the pureed soup to a
boil and serve hot with drizzles of maple syrup, fresh black pepper,
fennel fronds and more toasted walnuts.
