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Every season is soup season in my eyes. The colour of this fennel walnut soup with turmeric wins me over every time. I love adding a handful of toasted nuts to a blended soup because it \u201ccreams\u201d the texture up a bit. This also makes the soup super satiating!<\/p>\n
It\u2019s cooled off a bit here, so the thought of hot soup and a crust of bread is extra appealing. We\u2019ve been doing tons of Fall gardening and cleanup, so cozy lunch breaks are ideal. I love fennel with leeks and apples in a salad situation, all sprinkled with toasted and chopped walnuts. A warm version of that felt just right.<\/p>\n
I will take my anti-inflammatory goodness in any way I can get it, so we add a little spoonful of turmeric to this fennel walnut soup. It dyes the soup mustard-yellow, which is kind of cheerful in its own special way. I pre-toast the walnuts in the pan, simmer them along with the veg and pur\u00e9e them into the soup itself. Strong toasty walnut flavour comes through with all of the leeks, fennel and lightly sweet apple and makes the whole thing a touch creamier.<\/p>\n<\/div>\n<\/div>\n