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Fennel Leek Soup with Walnuts and Turmeric Recipe

ByLily
Jump to Recipe· 4.7 from 67 reviews

If you’re looking for something that’s comforting but still fresh and vibrant, this Fennel Leek Soup with Walnuts and Turmeric recipe is an absolute must-try. It’s one of those dishes that sneakily sneaks in all these wholesome flavors without feeling heavy, and the gentle warmth of turmeric combined with the sweet crunch of toasted walnuts just makes everything sing together beautifully. I love it especially on those crisp autumn evenings when you want something cozy but still light enough to keep you feeling energized.

This soup works beautifully as a starter or even a main when you’re craving something simple but satisfying. The blend of fennel and leek gives it a subtle sweetness, while the turmeric adds an earthy depth that’s just irresistible. Plus, the walnuts bring in this lovely texture that keeps every spoonful interesting — trust me, once you make this Fennel Leek Soup with Walnuts and Turmeric recipe, you’ll be reaching for seconds!

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Why This Recipe Works

  • Balanced flavors: The natural sweetness from fennel and apple combines perfectly with savory leeks and earthy turmeric.
  • Texture play: Toasted walnuts add a satisfying crunch that keeps this soup from feeling one-dimensional.
  • Simple ingredients: Easy to find and affordable items make this recipe accessible and quick to whip up any day.
  • Versatile meal: Great for lunch, dinner, and perfect for those cozy nights when you want something nourishing and light.
A white bowl with a thin red rim holds bright yellow creamy soup as the base layer, topped with small walnut pieces scattered near the center. Delicate green herb fronds, likely fennel, are placed on top of the walnuts along with tiny green leaves that add texture. A light drizzle of dark oil swirls gently across the surface of the soup. A vintage silver spoon stands upright inside the bowl. The bowl is set on a beige cloth over a folded white cloth with blue scenery patterns, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The secret behind this Fennel Leek Soup with Walnuts and Turmeric recipe is really all about harmony between the ingredients. Each one brings something unique – like how turmeric gently warms up the flavor without overpowering, or how the apple adds a whisper of sweetness that balances the savory vegetables. When you grab your produce, look for fresh, crisp fennel bulbs and firm leeks to make this a real treat.

  • Olive oil: Adds a silky base and helps soften the leeks, setting the stage for deep flavor development.
  • Leeks: Their mild oniony flavor is less harsh than regular onions, lending a gentle sweetness when cooked.
  • Fresh thyme leaves: Infuses a subtle earthiness that complements the warmth of the turmeric and the sweetness of the apple.
  • Fennel bulb: The star of the show – aromatic with a hint of licorice, it softens into a buttery texture perfect for purees.
  • Apple: Brings bright, natural sweetness and a slight tartness, balancing savory and spice.
  • Ground turmeric: Not only for color but adds a gentle warmth and anti-inflammatory benefits.
  • Walnut halves: Toasted for extra crunch and nuttiness, they provide textural contrast and richness.
  • Sea salt and black pepper: Simple seasonings that highlight all these flavors without stealing the spotlight.
  • Vegetable stock: The liquid gold that brings all the ingredients together, adding body and depth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found that this Fennel Leek Soup with Walnuts and Turmeric recipe is like a blank canvas that welcomes a bit of your own personality. Sometimes I add a little cayenne pepper if I’m feeling adventurous or swap walnuts for pecans when that’s what I have on hand. Don’t be shy—tweak it to suit your taste buds and pantry!

  • Variation: I love to sprinkle a bit of nutritional yeast on top for a cheesy, savory kick that’s totally vegan-friendly.
  • Dietary tweaks: This recipe is naturally vegan and gluten-free, but if you want extra protein, a dollop of coconut yogurt or a handful of cooked lentils works wonders.
  • Seasonal swaps: Try swapping the apple for pear in winter or using fresh herbs like parsley or dill for a spring twist.

Step-by-Step: How I Make Fennel Leek Soup with Walnuts and Turmeric Recipe

Step 1: Sauté the Leeks and Thyme

Start by heating olive oil in your favorite soup pot over medium heat. Add the chopped leeks and thyme, stirring often so they don’t brown too fast. You’ll want these to soften and release their gentle aroma—this usually takes about 4 minutes. Keep an eye on them so they don’t turn too crisp; you’re aiming for tender and fragrant.

Step 2: Add Fennel, Apple, and Turmeric

Once your leeks are soft, toss in the chopped fennel and apple. Give everything a good stir to mix those lovely layers together. Sprinkle the turmeric evenly over the veggies, then stir to make sure every piece gets a little coating of that golden spice. Let them cook for another 4 minutes—this helps soften the fennel and build flavor without losing that fresh brightness.

Step 3: Stir in Walnuts, Season, and Add Stock

Next up: walnuts! Toast them lightly beforehand to bring out their natural oils and add crunch, then stir them into the pot. Season the whole thing with sea salt and freshly ground black pepper. Pour the vegetable stock over the mix and give it a good stir to combine. Cover the pot and bring it up to a boil before letting it simmer gently for 12 to 15 minutes, or until everything is tender and ready to blend.

Step 4: Blend Until Silky Smooth

Remove the pot from heat and carefully transfer the soup in batches to a blender. Blend it up until completely smooth — don’t rush this step! Sometimes I let it sit a bit if it’s very hot to avoid splatters. Taste and adjust salt and pepper as needed. Pour your silky soup back into the pot, heat just until it simmers, and get ready to serve.

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Tips from My Kitchen

  • Use fresh leeks: I learned that old or limp leeks can make the soup taste dull; fresh means bright flavor every time.
  • Toast walnuts carefully: Toast them over medium heat and watch closely—they burn easily and will change the soup’s flavor if overdone.
  • Blend in batches: It’s safer and makes for a smoother soup, plus you avoid overfilling your blender and causing messes.
  • Adjust seasoning last: Since turmeric and apple create natural flavors, taste after blending to add salt or pepper only if needed.

How to Serve Fennel Leek Soup with Walnuts and Turmeric Recipe

A white bowl filled with smooth, light green soup forms the base layer. On top, there is a swirl of dark brown oil drizzled in a circle near the edge. Scattered across the surface are small pieces of brown walnut, adding texture. Bright green thin herb strands and small green leaves are placed in different spots, giving freshness. A few black pepper specks are sprinkled all over, adding a slight dark contrast. A silver spoon is partially visible on the side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of garnishing this soup with a drizzle of maple syrup—it balances the earthiness with a touch of sweetness that’s just magic. Then I sprinkle some extra toasted walnuts on top for crunch and add a few fresh fennel fronds for an herbal pop and color. If you like a bit of heat, a twist of cracked black pepper finishes it perfectly.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a simple green salad dressed lightly with lemon vinaigrette. I often serve it alongside my favorite gluten-free cornbread or a platter of roasted seasonal vegetables if I want a more filling, festive meal.

Creative Ways to Present

For special occasions, I like to ladle the soup into small, individual bowls and top each one with a swirl of coconut cream and a few sprigs of dill. Another favorite? Serving it in hollowed-out mini pumpkins or gourds—makes such a cozy, rustic impression that guests always compliment.

Make Ahead and Storage

Storing Leftovers

Leftover fennel leek soup stores beautifully in the fridge for up to 4 days. I like to keep it in an airtight container and give it a good stir before reheating because the turmeric sometimes settles at the bottom.

Freezing

I’ve frozen this soup a few times with great success. Just let it cool completely, portion it into freezer-safe containers, and it’ll keep for up to 3 months. When thawing, do it overnight in the fridge to keep the flavors vibrant.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally until warm. Avoid boiling it again to preserve the delicate flavors. If the soup thickens too much, just add a splash of vegetable broth or water to loosen it up.

FAQs

  1. Can I substitute the fennel in the Fennel Leek Soup with Walnuts and Turmeric Recipe?

    Absolutely! If you can’t find fennel or don’t love its flavor, celery is a great substitute. It won’t be quite as sweet or aromatic, but it will still provide a nice base and texture for the soup.

  2. Can I use different nuts instead of walnuts?

    Yes, pecans or cashews work well as alternatives. Pecans bring a similar texture with a slightly sweeter note, while cashews will add creaminess if blended raw into the soup.

  3. Is this Fennel Leek Soup with Walnuts and Turmeric Recipe suitable for a gluten-free diet?

    Definitely! All the ingredients are naturally gluten-free. Just be sure to check your vegetable stock label if you’re buying pre-made to avoid any hidden gluten.

  4. Can I make this soup spicier?

    Yes, adding a pinch of cayenne pepper or a little grated fresh ginger works beautifully for some heat without overpowering the gentle fennel and turmeric notes.

Final Thoughts

This Fennel Leek Soup with Walnuts and Turmeric recipe holds a special place in my heart because it’s both simple and sophisticated—something I can make on a busy weeknight but also serve when I want to impress friends. The flavors harmonize in such a lovely way, and the texture is always so smooth and satisfying. I can’t recommend it enough if you want to enjoy a wholesome, comforting soup that feels a little different but is totally approachable. Grab those leeks and fennel, and let’s get cooking—you’ll thank me!

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Fennel Leek Soup with Walnuts and Turmeric Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 67 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

A comforting and flavorful gluten-free, vegan soup featuring sautéed leeks, fennel, apple, turmeric, and toasted walnuts, blended to a creamy smooth texture and perfect for any season.

Ingredients

Soup Ingredients

  • 2 tablespoons olive oil
  • 3 leeks, white and light green parts chopped (discard green tops or use them for stock)
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 medium fennel bulb, cored and chopped
  • 1 medium apple, peeled, cored and chopped
  • 1 teaspoon ground turmeric
  • ½ cup walnut halves, toasted
  • Sea salt and ground black pepper, to taste
  • 4 cups vegetable stock

Instructions

  1. Heat and sauté leeks: Heat the olive oil in a large soup pot over medium heat. Add the chopped leeks and thyme, stirring and sautéing until the leeks become soft, about 4 minutes.
  2. Add fennel and apple: Add the chopped fennel and apple to the pot, stirring them together thoroughly.
  3. Add turmeric and sauté: Sprinkle the ground turmeric over the vegetables and stir carefully to coat them evenly. Continue to sauté until the fennel begins to soften, about 4 minutes more.
  4. Incorporate walnuts and season: Stir in the toasted walnut halves. Season the mixture with sea salt and ground black pepper to taste.
  5. Add vegetable stock and simmer: Pour in the vegetable stock and stir. Cover the pot and bring the mixture to a boil, then reduce heat to simmer until all the vegetables and apple are very soft, about 15 minutes.
  6. Blend soup: Remove the soup from heat. Carefully blend the soup in batches in an upright blender until the mixture is completely smooth.
  7. Adjust seasoning and reheat: Taste and adjust seasoning with additional salt and pepper if needed. Pour the puréed soup back into the pot and bring it to a boil before serving.
  8. Serve and garnish: Serve the hot soup with optional drizzles of maple syrup, fresh black pepper, fennel fronds, and extra toasted walnuts as garnish.

Notes

  • Homemade vegetable stock is ideal but store-bought works well for convenience.
  • Celery can be used as a substitute for fennel if unavailable.
  • Pecans can replace walnuts for a different yet complementary flavor.
  • For smoother texture, strain soup after blending if desired.
  • Add a splash of maple syrup to enhance the natural sweetness if preferred.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 14 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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