Name: Fennel Leek Soup with Walnuts & Turmeric Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
Ingredients: 2 tablespoons olive oil; 3 leeks, white and light green parts chopped (discard green tops or use them for stock); 2 teaspoons fresh thyme leaves, chopped; 1 medium fennel bulb, cored and chopped; 1 medium apple, peeled, cored and chopped; 1 teaspoon ground turmeric; ½ cup walnut halves, toasted; sea salt and ground black pepper, to taste; 4 cups vegetable stock

Jump to Recipe· 4.4 from 34 reviews

If you’re craving something cozy yet packed with flavor, this Fennel Leek Soup with Walnuts & Turmeric Recipe might just become your new favorite go-to. I first tried making it on a chilly autumn evening, and it instantly felt like a warm hug in a bowl—light but deeply satisfying. The blend of fennel’s subtle licorice notes with the earthiness of turmeric and the crunch of toasted walnuts creates a unique harmony that’s both nourishing and comforting.

This soup shines during those transitional seasons like spring or fall, but honestly, I love it anytime I want something that feels fresh and wholesome. What makes this Fennel Leek Soup with Walnuts & Turmeric Recipe worth trying is not just the blend of ingredients but how easy it is to whip up with fresh, simple staples. Plus, it’s vegan, gluten-free, and easy to tweak, which means anyone can enjoy it!

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Why This Recipe Works

Balanced Flavors: The sweet apple and fennel contrast beautifully with earthy turmeric and toasted walnuts, creating a vibrant soup.
Simple, Fresh Ingredients: Using just a handful of quality ingredients makes this soup easy and quick without compromising taste.
Versatile and Nourishing: It’s vegan, gluten-free, and comforting — perfect for any diet or season.
Easy to Adjust: The recipe is forgiving and allows you to personalize seasoning and texture to your preference.

A white bowl with a thin red rim holds bright yellow creamy soup as the base layer, topped with small walnut pieces scattered near the center. Delicate green herb fronds, likely fennel, are placed on top of the walnuts along with tiny green leaves that add texture. A light drizzle of dark oil swirls gently across the surface of the soup. A vintage silver spoon stands upright inside the bowl. The bowl is set on a beige cloth over a folded white cloth with blue scenery patterns, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Fennel Leek Soup with Walnuts & Turmeric Recipe plays a key role in building layers of flavor and texture. I always recommend shopping for the freshest leeks and fennel you can find, as they really shine in this soup and make all the difference.

Olive oil: Adds a silky base and helps soften the vegetables while bringing out their natural flavors.
Leeks (white and light green parts): Provide a mild onion-like aroma and sweetness without overpowering the soup.
Fresh thyme leaves: Adds a subtle herbaceous note that complements fennel beautifully.
Fennel bulb: Brings a delicate anise flavor that’s both fresh and warming.
Apple: Adds a touch of natural sweetness to balance the earthiness of turmeric and nuts.
Ground turmeric: Not only great for color but also infuses an earthy warmth and health benefits.
Walnut halves: Provide crunch and a beautiful nutty flavor, especially when toasted.
Sea salt and black pepper: Essential for seasoning to enhance all the flavors.
Vegetable stock: Acts as the soup’s flavorful liquid base — homemade if possible for best depth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this soup depending on my mood or what’s in the pantry. Don’t hesitate to tweak the turmeric level or swap walnuts for other nuts—making this recipe your own is half the fun!

Variation: Once, I swapped walnuts with pecans and it gave a slightly sweeter, buttery twist that I really enjoyed.
Spice It Up: Add a pinch of cayenne or fresh ginger for a warming kick.
Boost the Creaminess: Stir in a splash of coconut milk or cashew cream for extra richness.
Use Leftover Greens: Toss chopped fennel fronds or leek tops in at the end for freshness and color.

Step-by-Step: How I Make Fennel Leek Soup with Walnuts & Turmeric Recipe

Step 1: Sautéing the Aromatics

Heat your olive oil over medium in a large soup pot, then add the chopped leeks and fresh thyme leaves. Stir them gently as they cook to soften the leeks without browning, about 4 minutes. This step releases their sweetness and creates a fragrant foundation for the soup.

Step 2: Building Layers with Fennel and Apple

Next, add your chopped fennel and apple to the pot, stirring everything together. Sprinkle in the ground turmeric and toss the veggies so they’re all evenly coated. Let this sauté for another 4 minutes until the fennel starts to soften—this gentle cooking helps mellow the fennel’s licorice edge and blends flavors beautifully.

Step 3: Toasting Walnuts and Adding Stock

Toast your walnut halves either in a dry pan or oven until fragrant and lightly browned—this step seriously amps up their flavor. Stir the toasted walnuts into the pot, season with salt and pepper, then pour in the vegetable stock. Give it a good stir to combine everything before covering and bringing it to a boil.

Step 4: Simmering and Blending

Reduce the heat and let the soup simmer until all the vegetables and apples are very soft, about 12-15 minutes. Carefully ladle the soup into a blender in batches and blend until velvety smooth. Always watch out for steam when blending hot liquids to avoid accidents!

Step 5: Finishing Touches and Serving

Pour the puréed soup back into the pot and bring it to a gentle boil again. Taste and adjust the seasoning as needed. I love a little drizzle of maple syrup on top—it adds a slight sweetness that plays so nicely with the turmeric and fennel. Finish with fresh black pepper, fennel fronds, and extra toasted walnuts for crunch.

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Pro Tips for Making Fennel Leek Soup with Walnuts & Turmeric Recipe

Choosing Fresh Leeks: I always rinse chopped leeks well to remove any gritty sand that hides between the layers.
Toast Walnuts Gently: Toast lightly and keep a close eye—they can burn fast and turn bitter.
Blend in Batches: Blending small batches makes the process safer and ensures a perfectly smooth soup.
Adjust Sweetness at the End: Add maple syrup after blending, so you can control the final flavor balance easily.

How to Serve Fennel Leek Soup with Walnuts & Turmeric Recipe

A white bowl filled with smooth, light green soup forms the base layer. On top, there is a swirl of dark brown oil drizzled in a circle near the edge. Scattered across the surface are small pieces of brown walnut, adding texture. Bright green thin herb strands and small green leaves are placed in different spots, giving freshness. A few black pepper specks are sprinkled all over, adding a slight dark contrast. A silver spoon is partially visible on the side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this soup, I adore sprinkling a handful of toasted walnut pieces on top for that satisfying crunch. A few fresh fennel fronds add a pretty, fresh herbal note and a little cracked black pepper completes the flavor perfectly. Sometimes, a light drizzle of good-quality olive oil or a swirl of coconut cream makes it even more special.

Side Dishes

This soup pairs wonderfully with crusty bread—sourdough is my favorite—or a simple mixed green salad for a light lunch or dinner. When I want a heartier meal, I serve it alongside roasted root vegetables or a quinoa salad.

Creative Ways to Present

For dinner parties, I like to serve this soup in small cups garnished with a tiny twig of thyme and a few walnut halves to make each portion feel elegant. You could also drizzle some golden turmeric oil or a flavored infused oil over the top for a pop of color and concentrated flavor.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days, and sometimes the flavors even deepen overnight.

Freezing

This recipe freezes well, which is great for busy weeks. Just freeze in portioned containers and thaw overnight in the fridge before reheating.

Reheating

Reheat gently over low to medium heat on the stove to keep that creamy texture intact. Stir occasionally and add a splash of stock or water if it seems too thick.

FAQs

Can I substitute fennel with another vegetable in this soup?

Absolutely! If fennel isn’t available or you’re not a fan, celery works nicely as a replacement. It provides a fresh, slightly herbal taste, though it won’t have fennel’s characteristic anise flavor.
Are there nut-free alternatives to walnuts?

Yes, you can use toasted seeds like pumpkin or sunflower seeds instead of walnuts. They will still add texture and a nutty flavor without using nuts.
How can I make this soup creamier without dairy?

Try stirring in a small amount of coconut milk or homemade cashew cream after blending. Both options add luscious creaminess while keeping it vegan.
Can I use store-bought vegetable stock?

Definitely! While homemade stock lends extra depth, a good-quality store-bought vegetable stock works perfectly to save time without compromising flavor.

Final Thoughts

This Fennel Leek Soup with Walnuts & Turmeric Recipe holds a special place in my recipe collection because it strikes such a perfect balance between comforting simplicity and gourmet flavor. I hope you’ll give it a try—you might be surprised just how quickly it becomes your favorite, too. Cooking it feels like sharing a quiet moment with friends, and I can’t wait for you to enjoy that same cozy, delicious feeling in your kitchen.