Apple Fennel & Turmeric Soup

Apple Fennel & Turmeric Soup

DATE: September 21, 2022
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • Here Comes the Yum
  • meal type
  • Turmeric Ginger Spice
  • vegan
This apple fennel and turmeric soup is a stunning, golden fall soup that belongs on every Thanksgiving table and well beyond. Sweet apple, aromatic fennel, and warm, anti-inflammatory turmeric come together in a silky, beautifully balanced bowl that is as nourishing as it is delicious. Healthy On You® Here Comes the Yum Spice Blend brings the warm, golden depth that makes this soup truly extraordinary. Serve it as an elegant Thanksgiving starter, ladle it into a roasted pumpkin bowl for a showstopping presentation, or pair alongside a fresh salad for a complete and satisfying meal. This easy apple fennel soup recipe is a healthy fall and winter soup that makes a generous batch perfect for meal prep and freezer-friendly meals throughout the week. A turmeric apple and fennel soup recipe that is naturally vegan, gluten-free, packed with anti-inflammatory benefits, and the kind of vibrant, seasonal soup that makes fall cooking genuinely exciting.
  • Time: 45min
  • Serves: 6
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Turmeric Ginger Spice
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Ingredient Graphic
  • 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

  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.

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