Fennel Turmeric Walnut Soup with Apple and Raw Mango
Indulge in the delightful harmony of flavors with this vibrant Fennel Turmeric Walnut Soup featuring the fresh zest of apple and raw mango. This vegetarian dish, perfect for a cozy dinner or a light lunch, captures the essence of wholesome ingredients and aromatic spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | 2 tablespoons |
| Leek (sliced thin) | 1/4 cup |
| Fennel bulb (sliced thin) | 2 cups |
| Raw Mango (peeled and sliced thin) | 1/4 cup |
| Apple (sliced thin) | 1 cup |
| Walnuts (shelled) | 1/2 cup |
| Honey | 1 tablespoon |
| Fresh Thyme leaves | 2 tablespoons |
| Turmeric powder (Haldi) | 1 tablespoon |
| Vegetable stock | 4 cups |
| Salt | to taste |
| Black pepper powder | to taste |
| Walnuts (for garnish) | 6 to 7 |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 18 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 6 g |
Instructions
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Prepare the Walnuts: Start by lightly toasting the walnuts on a hot flat pan for about 30 seconds to 1 minute, ensuring they don’t burn. Set aside a few for garnish later.
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Prepare the Vegetables and Fruits: Clean the leeks, slicing the white part and a bit of the tender green stems into rounds. Clean the fennel by removing the core and slicing the bulb thinly. Reserve a few fennel fronds for garnish. Core and slice the apple—there’s no need to peel it unless you prefer it that way. Peel and dice a slice of raw mango; its tartness will complement the soup without overwhelming it. Finally, mince the thyme leaves.
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Sauté the Base: In a deep pan or soup pot, heat the sunflower oil over medium heat. Add the chopped leeks and minced thyme, sautéing for about 3-4 minutes until the leeks soften and release their aromatic fragrance.
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Combine Ingredients: Once the leeks are softened, add the sliced fennel, mango, and apple to the pot. Stir gently to combine and then add the walnuts, seasoning the mixture with salt and black pepper.
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Incorporate Spices: Sprinkle in the turmeric powder, stirring well for 2-3 minutes until the raw aroma dissipates. Continue sautéing for another 3-4 minutes until all ingredients start to soften beautifully.
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Add Stock: Pour in the vegetable stock, stirring to mix everything together. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 15 minutes, stirring occasionally.
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Blend the Soup: Once the soup has simmered and cooled slightly, carefully puree it in batches to achieve a smooth, creamy consistency. Be cautious—blending hot liquids can be tricky. Always allow it to cool a bit before blending to prevent any spills, especially since turmeric can stain.
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Final Cooking: Return the pureed soup to the pot, bring it back to a boil, and check the seasoning, adjusting with more salt or pepper if necessary. Simmer for an additional 5 minutes to meld the flavors.
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Serve: Ladle the hot soup into bowls, garnishing with the reserved toasted walnut slices, a sprinkle of chopped fennel fronds, and a drizzle of honey or maple syrup for a touch of sweetness. For an extra flourish, consider adding edible flowers like purple basil, which elevate the dish’s aesthetic and flavor.
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Pairing Suggestions: This exquisite Fennel Turmeric Walnut Soup pairs beautifully with a light Carrot Ribbon Salad with Asian Sesame Dressing, a Smoked Tofu and Grilled Vegetable Salad, or a slice of Whole Wheat Rosemary Focaccia Bread, making for a wholesome and satisfying weekend dinner that celebrates the best of fresh, seasonal ingredients.
Conclusion
With its unique blend of flavors and vibrant colors, this Fennel Turmeric Walnut Soup with Apple and Raw Mango not only nourishes the body but also delights the palate, showcasing the essence of vegetarian cuisine at its finest. Enjoy every spoonful of this aromatic and creamy creation!
