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Fennel Leek Soup with Walnuts & Turmeric Recipe

ByLucy
Jump to Recipe· 4.5 from 59 reviews

I’ve got a cozy little secret to share with you—this Fennel Leek Soup with Walnuts & Turmeric Recipe has quickly become one of my all-time favorites. It’s deceptively simple, but the way the aromatic leeks mingle with the subtle anise flavor of fennel and the warm, earthy notes of turmeric makes it something really special. If you love soups that pack flavor without fuss, you’re in for a treat.

What I adore about this soup is how versatile it is. Whether you’re looking for a nourishing lunch, a light dinner, or a beautiful starter for guests, this Fennel Leek Soup with Walnuts & Turmeric Recipe hits all the right notes. Plus, the toasted walnuts add a satisfying crunch that makes it feel a bit fancy without any extra effort.

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Why This Recipe Works

  • Balanced Flavors: The natural sweetness of leeks and apples complements the earthiness of fennel and turmeric perfectly.
  • Textural Contrast: Toasted walnuts add a delightful crunch that elevates the creamy soup base.
  • Simple Ingredients: Easily found pantry staples come together for a nourishing, gluten-free, and vegan-friendly meal.
  • Quick to Make: Ready in under an hour, great for weekday meals without compromising flavor.
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

Each ingredient in this Fennel Leek Soup with Walnuts & Turmeric Recipe plays its own special role, and together they create something truly comforting. When shopping, look for fresh fennel bulbs that are firm and bright, and pick leeks with clean white stalks for the best flavor.

  • Olive oil: Adds a subtle fruitiness and helps soften the vegetables during sautéing.
  • Leeks: Provide a gentle onion-like base without overpowering the soup, especially when you use just the white and light green parts.
  • Fresh thyme: Brings a herbal brightness that lifts the earthy flavors.
  • Fennel bulb: Offers a mellow, sweet anise flavor that’s key for the soup’s unique taste.
  • Apple: Adds natural sweetness and balances the spices beautifully.
  • Ground turmeric: Delivers warmth and a lovely golden color, plus excellent health benefits.
  • Walnuts: Toasted to deepen their nuttiness, they provide texture and richness.
  • Sea salt & black pepper: Essential for seasoning and bringing out the other flavors.
  • Vegetable stock: The flavorful liquid base that ties everything together—homemade if you can!
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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

This Fennel Leek Soup with Walnuts & Turmeric Recipe is like a blank canvas for your tastes. I often tweak the balance between spices or toss in extra herbs depending on the season; you should feel free to make it your own!

  • Variation: Sometimes I swap walnuts for pecans, which adds a slightly sweeter, buttery twist that my family loves.
  • Spice it up: If you like a little heat, adding a pinch of cayenne or fresh ginger works wonderfully with turmeric.
  • Seasonal swap: During summer, I replace apple with pear for a softer sweetness that pairs beautifully with fennel.
  • Make it creamier: Stirring in a splash of coconut milk or cashew cream before serving can add a luscious richness.

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

Step 1: Softening the Leeks and Building Aromatics

Start by heating olive oil in a large pot over medium heat. When the oil shimmers, toss in the chopped leeks and thyme. The goal here is gentle sweat—not browning—so stir frequently until the leeks are tender and soft, which usually takes about 4 minutes. This step draws out the flavors, setting the foundation for the soup.

Step 2: Adding Fennel, Apple, and Turmeric

Next, add the chopped fennel and apple. Give everything a good stir to mix the ingredients well. Sprinkle the turmeric over the veggies, stirring again to evenly coat everything in that vibrant golden dust. Cook for about 4 more minutes, until the fennel starts to soften—this is where the flavors start to meld beautifully.

Step 3: Toasting Walnuts and Seasoning

Stir in the toasted walnuts—they add that lovely crunch and deepen the flavor profile. Season generously with sea salt and plenty of black pepper. Trust me, a good pinch of black pepper really brings this soup to life.

Step 4: Simmering to Perfection

Now pour in the vegetable stock and stir everything together. Bring it up to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 12 to 15 minutes, or until all the veggies and apples are meltingly soft. This simmering step develops the deep, full flavors the soup is known for.

Step 5: Blending Smooth and Final Seasoning

Carefully blend the soup in batches until you get a silky, creamy texture—upright or immersion blender works fine. Taste it and adjust the salt and pepper as needed. Pour the soup back into the pot and warm through before serving.

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Tips from My Kitchen

  • Use Fresh Leeks: I always rinse the leeks thoroughly to avoid grit—cut them in half lengthwise, then fan the layers under running water.
  • Toast Your Walnuts: Dry-toast walnuts in a pan before adding to the soup—it boosts their flavor and crunch more than you’d expect.
  • Blending Tip: Wait a few minutes after cooking before blending—too hot and the soup can splatter, so be cautious and cover the blender lid with a towel.
  • Season Gradually: Salt and pepper in increments; it’s easier to add more than to fix over-seasoning.

How to Serve Fennel Leek Soup with Walnuts & 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 love to finish this soup with a few garnishes that add color and texture. A drizzle of maple syrup on top balances the savory earthiness with a touch of sweetness. Cracked black pepper and extra toasted walnuts bring a little visual pop and crunch, and sprinkling some chopped fennel fronds gives a fresh, herbal note that brightens every spoonful.

Side Dishes

This soup pairs beautifully with rustic sourdough bread or crispy seed crackers—perfect for dipping and soaking up every last drop. On chillier days, I like serving it alongside a crisp green salad dressed with lemon vinaigrette to keep things light yet satisfying.

Creative Ways to Present

Once I brought this soup to a dinner party served in small espresso cups topped with a sprinkle of crushed walnuts and a tiny fennel frond—everyone adored the bite-sized presentation! For a casual lunch, ladling it into wide soup bowls garnished with grilled lemon wedges adds a lovely twist your guests will remember.

Make Ahead and Storage

Storing Leftovers

I store leftover fennel leek soup in airtight glass containers in the fridge, where it keeps beautifully for up to 4 days. Before sealing, I usually let it cool to room temperature to avoid condensation and maintain flavor integrity.

Freezing

This soup freezes surprisingly well. I portion it into freezer-safe containers or bags, leaving a little space for expansion. It can be frozen for up to three months without losing its lovely flavor or texture—just thaw overnight in the fridge before reheating.

Reheating

When reheating, I do it gently on the stove over low heat with a splash of water or vegetable stock to loosen it up. Stir often to prevent scorching. A quick taste test after warming lets me tweak seasoning if the flavors mellowed during storage.

FAQs

  1. Can I substitute fennel in this Fennel Leek Soup with Walnuts & Turmeric Recipe?

    Absolutely! If you can’t find fennel or don’t like its flavor, celery works as a good substitute. It gives a similar texture and mild flavor, although the anise-like taste of fennel will be missing. Adjust seasonings accordingly to keep that lovely balance.

  2. Are walnuts essential, or can I use other nuts?

    Walnuts are ideal for their texture and slightly bitter, earthy flavor, but pecans are a fantastic alternative as well. They provide a creamier, sweeter note. Just make sure to toast whichever nuts you use to bring out their full flavor.

  3. Is this recipe vegan and gluten-free?

    Yes! The Fennel Leek Soup with Walnuts & Turmeric Recipe is naturally vegan and gluten-free, making it friendly for a variety of dietary needs without any extra tweaks.

  4. Can I make this soup ahead for meal prep?

    Definitely! This soup holds up really well in the fridge and freezer, so it’s perfect for batch cooking and enjoying throughout the week. Just reheat gently to maintain its fresh flavor.

Final Thoughts

This Fennel Leek Soup with Walnuts & Turmeric Recipe feels like a warm hug in a bowl every time I make it. It’s unique without being complicated, and the way the flavors blend together always surprises me on the best kind of level. I hope you’ll give it a try soon—you might find, like I did, that it quickly becomes a staple in your cozy cooking repertoire. Don’t forget to play around with it and make it yours; that’s where the magic really happens!

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Fennel Leek Soup with Walnuts & Turmeric Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: International
  • Diet: Gluten Free
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Description

A creamy, vibrant soup combining the subtle sweetness of fennel and apple with the earthy warmth of turmeric and the crunch of toasted walnuts. This gluten-free, vegan recipe is perfect as a comforting main course or starter.

Ingredients

Soup

  • 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. Prepare the base: Heat the olive oil in a large soup pot over medium heat. Add the chopped leeks and thyme. Stir and sauté the leeks until they are slightly softened, about 4 minutes.
  2. Add vegetables and spices: Add the chopped fennel and apple to the pot. Stir to combine. Sprinkle in the ground turmeric and stir thoroughly to evenly coat all the vegetables with the spice.
  3. Sauté until softened: Continue cooking the vegetables, stirring occasionally, until the fennel starts to soften, about 4 minutes more.
  4. Incorporate walnuts and season: Stir in the toasted walnut halves. Season the mixture generously with sea salt and ground black pepper to taste.
  5. Add stock and simmer: Pour in the vegetable stock and stir well. Cover the pot and bring the mixture to a boil. Reduce heat and let it simmer until all vegetables and apples are very soft, approximately 15 minutes.
  6. Blend the soup: Remove the pot from heat. Carefully transfer the soup in batches to an upright blender and blend until completely smooth.
  7. Adjust seasoning and reheat: Pour the puréed soup back into the pot. Bring it to a boil again, check seasoning, and adjust salt and pepper as needed.
  8. Serve: Ladle the hot soup into bowls. Optionally, drizzle with maple syrup, add fresh cracked black pepper, garnish with fennel fronds, and sprinkle extra toasted walnuts for crunch.

Notes

  • Homemade vegetable stock enhances the flavor but commercial stock works well too.
  • Celery can be used as a substitute for fennel if unavailable.
  • Pecans are a great alternative to walnuts, offering a slightly different yet complementary flavor.
  • For a richer soup, swirl in a dollop of coconut cream or plant-based yogurt before serving.
  • Use a high-quality blender to achieve a perfectly smooth texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 320 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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