Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe

Step 1: To begin making the Fennel Turmeric Walnut Soup With Apple And Raw Mango recipe, toast the walnuts lightly on a hot flat pan for about 30 seconds to 1 minute, taking care not burn them

Step 2: Reserve some walnuts for the garnish

Step 3: Clean the leeks and cut the white and a little of the tender green stems into rounds

Step 4: Clean the fennel, core and chop the bulb

Step 5: Reserve a few of the fronds for garnish

Step 6: Core and slice the apple

Step 7: I don't usually peel the apple, but you could if you wish

Step 8: Peel and dice a slice of raw mango

Step 9: The mango was tart in taste and I used just a slice in order not to let it overpower the dish

Step 10: Mince the thyme leaves

Step 11: Heat a deep pan or soup pot, and add the oil

Step 12: I used sunflower oil for the flavour, but of course you could use any other oil without a strong aroma

Step 13: Add the chopped leeks and the thyme and saute for about 3-4 minutes, till the leeks are soft

Step 14: Once the leeks have softened add the fennel, mango and apple and stir

Step 15: Add the walnuts and stir

Step 16: Season with salt and pepper

Step 17: Add the turmeric and stir well for 2-3 minutes, till the raw smell disappears

Step 18: Saute for 3-4 minutes till everything begins to soften

Step 19: Add the stock, stir well to combine

Step 20: Bring the soup to a boil and then let it simmer on low for about 15 minutes, stirring occasionally

Step 21: Turn off the stove and let the soup cool

Step 22: Once the soup has cooled puree or blend the soup to a smooth creamy liquid

Step 23: Remember not to puree when the liquid is hot, and to puree it in very small batches

Step 24: I have had many a bitter experience in pureeing soup only to have it spurt out of the blender all over me and the kitchen

Step 25: And this soup has turmeric which has strong dyeing properties - so!Pour the pureed liquid back into the soup pot, bring to a boil and then simmer

Step 26: Check the seasoning, add more salt or pepper if required, and then again simmer for 5 minutes

Step 27: Serve Fennel Turmeric Walnut Soup hot with a garnish of toasted sliced walnuts, a few chopped fennel fronds and a drizzle of honey or maple syrup

Step 28: I have garnished with purple basil flowers and the edible flowers add another dimension of flavour to the Soup

Step 29: Serve Fennel Turmeric Walnut Soup With Apple And Raw Mango along with Carrot Ribbon Salad With Asian Sesame Dressing or Smoked Tofu and Grilled Vegetable Salad and Whole Wheat Rosemary Focaccia Bread for a perfect, light and healthy weekend dinner