- 2 tbsp grapeseed 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
- For garneshing: maple syrup, black pepper, reserved fennel fronds, toasty walnuts
Heat the grapeseed 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 drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.