I love fennel and I have lots of recipes that bring its slight licorice taste to the fore. Combine it with turmeric (which is really good for you), and apples (available all year ‘round), and we’re definitely talking about comfort food and health in the same sentence.
1 TBLSP grapeseed oil (or olive oil)
1 leek, white part only, halved and sliced
1 sprig thyme, leaves minced
1/3 fennel bulb, chopped (fronds reserved for garnish)
½ medium green apple, peeled, cored, and chopped
½ teaspoon turmeric
2 TBLSP walnut pieces, toasted
Salt and pepper
1 cup water or veggie stock
Freshly ground black pepper
More toasted walnuts
- In a small but heavy pot, heat the oil over medium heat. Add in the leeks and thyme. Sauté until the leeks are soft, about 4 minutes.
- Add the fennel and apples and give it a stir. Add the turmeric and stir again. Keep sautéing until the fennel starts to soften, about another 4 minutes.
- Add the walnuts and season with salt and pepper.
- Add in the water or stock and heat to a boil. Simmer until all the veggies are very soft, about 10 minutes.
- Use an immersion blender or transfer the soup to a blender and whirl away until it’s very smooth and velvety. Check the seasoning and return to the pot.
- Bring it back to a boil and serve hot with a drizzle of maple syrup, fresh black pepper, fennel fronds, and more walnuts.