Apple Fennel & Turmeric Soup

Looking for the perfect fall soup for Thanksgiving and beyond? Look no further than our Apple Fennel and Turmeric Soup! This recipe is great to make in batches for meal prep. It can be fancy if you want to add it into a roasted pumpkin bowl or paired with a salad and it’s a delicious starter at your Thanksgiving table.

Check out our Instagram for the Live video on preparing this soup. It’s a fun one to watch and you will love this recipe!


Makes 6 servings

  • 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
  • 2
    sprigs of fresh thyme
  • 2
    golden delicious apples, cored & chopped⁠⁠
  • 3 cups
    vegetable stock⁠
  • ½  cup
    coconut cream⁠
  • 2 tbsp
  • 1 cup
    raw walnuts
  • ¼ cup
    dried cranberries


  1. In a large cast-iron soup pot, add the olive oil over medium heat.
  2. 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.
  3. Stir well and continue to cook for 5 minutes to allow the flavors to come together.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, ladle the soup in a bowl, garnish with the walnut cranberry mixture and drizzle with honey.
Samantha Binkley