Leek, Fennel, Apple + Walnut Soup with Turmericserves: 4
One of the great ways we can get good nutrients into our diet and to boost that immune system in the Winter time when colds, coughs and flu are abound is to cook up a great pot of soup. This recipe here is designed to provide anti inflammatory ingredients to heal, nourish, and soothe. Whether you’re battling a bad cold or the flu, this food will help you on the road to recover but best of all it tastes great! There is some good research to suggest that the health-giving properties of these home remedies and their active ingredients will actively help in these Winter months. So why not try this recipe below to ward off illness or just warm up a chilly weeknight supper.
soup ingredients:2 tbsp coconut oil3 leeks, white + light green parts chopped 4 sprigs of thyme, leaves minced1 fennel bulb, cored and chopped (reserve a few fronds for garnish)2 medium bramley apples, peeled, cored + chopped1-2 tsp ground turmeric1/2 cup walnut halves, toastedsalt + pepper4 cups vegetable stock
to serve:maple syrupfresh black pepperreserved fennel frondsmore toasted walnuts
Heat the coconut 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.