Turmeric Walnuts Fennel Soup with Raw Mango

Here is one more Healthy, Nutritious Flavourful Fennel Soup and this time with the goodness of Turmeric and Walnuts. Turmeric is of course no stranger to my Indian kitchen, however I don't generally use it in Soup. It adds to the flavour and appearance of this Turmeric Walnuts Fennel Soup, and the honey I drizzled on it before serving, pleasantly set off both the fennel and the turmeric. The apple and walnuts gave a body to the soup, while the raw green mango added just a hint of tartness. I have been experimenting with edible flowers recently, adding them to various dishes. For this Turmeric Walnuts Fennel Soup, I had a choice of dried but bright calendula, fresh purple basil flowers and yellow arugula flowers. I chose the purple basil flowers for garnish as they gave a nice contrast to the yellow of the Fennel soup, and added a subtle flavour of basil too.

This recipe for Turmeric Walnuts Fennel Soup is adapted from the Leek-Fennel-Apple + Walnut Soup with Turmeric from The First Mess. I saw it first on Pinterest and the colour of the soup as well as the combination of ingredients was intriguing, so when I got this delivery of fresh green fennel, I thought I should try it for myself.

If you have been following my Blog, you will know by now that I cook with zero pesticide vegetables and greens from First Agro Farms,  and that I use dry fruits, berries or nuts, of one kind or the other in almost every dish, thus adding to the nutrient value of the food. Soups in particular get a creamy thickness when nuts are pureed along with the other ingredients.

I had on hand all the ingredients that I needed for the soup. The Turmeric Walnuts Fennel Soup tasted even better when warmed up after a day in the fridge. I woke up with a heavy cold and without the energy to prepare any food. I toasted some home made bread and heated up the soup, made an effort and garnished it with walnuts and basil flowers, added a spoonful of raw honey. It tasted so delicious and was filling, gave me just the boost I needed!

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Fennel Turmeric Walnut Soup with Apple and Raw Mango

Sujata Shukla

Healthy Nutritious Soup of Fennel, Turmeric, Walnut, Mango and Apple. The addition of dry fruits such as walnuts gives a creamy body to the warm and comforting soup, while the fennel, turmeric and green mango produce a unique flavour.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 50 mins

Course soups stews

Servings 4 portion

Ingredients

  

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For the Soup:

• 2 tablespoons sunflower oil
• ¼ cup leek stems chopped
• 2 cups fennel Bulb sliced
• ¼ cup mango Raw sliced
• 1 cup apple Red sliced
• ½ cup Walnuts shelled
• 2 tablespoons thyme Fresh leaves
• 1 tablespoon turmeric powder
• 4 cups vegetable stock
• to taste salt
• to taste pepper Ground

For the Garnish:

• honey
• pepper Ground
• fennel Fronds
• Walnuts (shelled)
• basil Edible Flowers (or other edible flowers)

Instructions

 

Prepare the Ingredients: Time about 10 minutes

• Toast the walnuts lightly on a hot pan for about 30 seconds to 1 minute, taking care not to let them burn. Reserve some for the garnish.
  
• Clean the leeks and cut the white and a little of the tender green stems into rounds. Clean the fennel, core and chop the bulb. Reserve a few of the fronds for garnish. Core and slice the apple. I don't usually peel the apple, but you could if you wish.
• Core and slice the apple. I don't usually peel the apple, but you could if you wish.
• Peel and dice a slice of raw mango. The mango was tart in taste and I used just a slice in order not to let it overpower the dish.
• Mince the thyme leaves.

To make the Fennel Turmeric Walnut Soup: Time about 40 minutes

• Heat a deep pan or soup pot, and add the oil. I used sunflower oil for the flavour, but of course you could use any other oil without a strong aroma.
• Add the chopped leeks and the thyme and saute for about 3-4 minutes, till the leeks are soft.
  
• Add the fennel, mango and apple and stir.
  
• Add the walnuts and stir. Season with salt and pepper.
• Add the turmeric and stir well for 2-3 minutes, till the raw smell disappears.
  
• Saute for 3-4 minutes till everything begins to soften.
• Add the stock, stir. Bring the soup to a boil and then let it simmer on low for about 15 minutes, stirring periodically.
  
• Turn off the stove and let the soup cool.
• Puree or blend the soup to a smooth creamy liquid. Remember not to puree when the liquid is hot, and to puree it in very small batches. I have had many a bitter experience in pureeing soup only to have it spurt out of the blender all over me and the kitchen. And this soup has turmeric which has strong dyeing properties - so!
• Pour the pureed liquid back into the soup pot, bring to a boil and then simmer. Check the seasoning, add more salt or pepper if required, and then again simmer for 5 minutes.
• Serve hot with a garnish of toasted sliced walnuts, a few chopped fennel fronds and a drizzle of honey or maple syrup. I have garnished with purple basil flowers and the edible flowers add another dimension of flavour to the Soup.

Tried this recipe?Let us know how it was!