Apple Fennel & Turmeric Soup
DATE: September 21, 2022
- Time: 45min
- Serves: 6
Featured product
Here Comes The Yum
Turmeric Ginger Spice
- 2 tbsp olive oil
- 1 large fennel bulb, chopped (save some green leaves for garnish)
- 2 medium leeks, white parts only, chopped
- 1 medium onion, chopped
- sea salt and pepper (Bohemian Rosemary sea salt works great here)
- 2 tbsp Healthy On You® Here Come The Yum Turmeric Ginger spice blend
- 2 sprigs of fresh thyme
- 2 golden delicious apples, cored & chopped
- 3 cups vegetable stock
- ½ cup coconut cream
- 2 tbsp honey
- 1 cup raw walnuts
- ¼ cup dried cranberries
Directions
- In a large cast-iron soup pot, add the olive oil over medium heat.
- When hot, add the onions, fennel, and leeks. Sauté the vegetables until they begin to soften for about 10 minutes. Add the thyme sprigs, 1 tsp sea salt, ¼ tsp fresh pepper, and the Here Comes the Yum spice blend.
- Stir well and continue to cook for 5 minutes to allow the flavors to come together.
- Add the apples and stir into the mixture. Continue to cook for another 5 minutes then add the stock. Bring to a boil and cover. Reduce the heat to simmer and let cook for 30 minutes.
- Meanwhile, in a small frying pan, toast the walnuts over medium heat. Watch carefully so they do not burn. Remove from stove and add a tbsp of honey to coat (more if needed) then add in the cranberries. Allow to cool and then roughly chop on a cutting board and transfer to a small bowl.
- When the soup is ready, the apples are soft. Remove from the stove and using a hand blender, blend the soup into a puree. You can also use a blender to puree and return the soup to the pot. Add in the coconut cream and heat the soup for 5 minutes. Taste and adjust the salt and pepper to taste.
- To serve, ladle the soup in a bowl, garnish with the walnut cranberry mixture and drizzle with honey.
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