Fennel Leek Soup with Walnuts & Turmeric
This Fennel Leek Soup with Walnuts & Turmeric is a light yet creamy vegetable soup made with sweet fennel, tender leeks, warming turmeric, and blended walnuts for natural richness. Naturally vegan and dairy-free, it’s cozy, nourishing, and perfect for meal prep or a calming lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 2 large leeks cleaned and sliced
- 1 large fennel bulb cored and thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- ½ cup walnuts roughly chopped
- 4 –5 cups vegetable broth low sodium
- 1 bay leaf optional
- ¾ teaspoon salt or to taste
- 1 –2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced leeks and fennel. Cook 6–8 minutes, stirring often, until soft and fragrant.
- Stir in garlic, turmeric, and black pepper. Cook 30 seconds until aromatic.
- Add chopped walnuts and stir to coat them in the vegetables and spices.
- Pour in vegetable broth and add bay leaf.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer for 20 minutes, until fennel is very tender.
- Remove bay leaf. Blend soup until smooth and creamy using an immersion blender.
- Stir in lemon juice, season with salt to taste, and rest 5 minutes before serving.
Notes
- Clean leeks thoroughly to avoid grit in the soup.
- Blend well—walnuts need extra time to become silky smooth.
- Lemon juice at the end balances the sweetness and richness.