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Fennel Turmeric Walnut Soup with Apple and Raw Mango

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.
Prep Time10 mins
Cook Time30 mins
Total Time50 mins
Course: soups stews
Servings: 4 portion
Author: Sujata Shukla


For the Soup:

  • 2 tablespoons sunflower oil
  • 1/4 cup leek stems chopped
  • 2 cups fennel Bulb sliced
  • 1/4 cup mango Raw sliced
  • 1 cup apple Red sliced
  • 1/2 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)


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.
    Toast walnuts for Fennel Soup_PepperOnPizza.com
  • 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.
    Saute leeks for Soup_PepperOnPizza.com
  • Add the fennel, mango and apple and stir.
    Add Apple Fennel Mango_PepperOnPizza.com
  • 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.
    Add Turmeric to Fennal Soup_PepperOnPizza.com
  • 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.