Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe

byBooks •
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Preparation time

  • Total: Approximately 50 minutes
  • Preparation: 0 minutes
  • Cooking: 50 minutes

Ingredients

  • 2 tablespoons Sunflower Oil
  • 1/4 cup Leek - sliced thin
  • 2 cups Fennel bulb - sliced thin
  • 1/4 cup Mango (Raw) - peeled and sliced thin
  • 1 cup Apple - sliced thin
  • 1/2 cup Walnuts - shelled
  • 1 tablespoon Honey
  • 2 tablespoons Fresh Thyme leaves
  • 1 tablespoon Turmeric powder (Haldi)
  • 4 cups Vegetable stock
  • Salt - to taste
  • Black pepper powder - to taste
  • 6 to 7 Walnuts - shelled

Instructions

  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
  2. Reserve some walnuts for the garnish
  3. Clean the leeks and cut the white and a little of the tender green stems into rounds
  4. Clean the fennel, core and chop the bulb
  5. Reserve a few of the fronds for garnish
  6. Core and slice the apple
  7. I don't usually peel the apple, but you could if you wish
  8. Peel and dice a slice of raw mango
  9. The mango was tart in taste and I used just a slice in order not to let it overpower the dish
  10. Mince the thyme leaves
  11. Heat a deep pan or soup pot, and add the oil
  12. I used sunflower oil for the flavour, but of course you could use any other oil without a strong aroma
  13. Add the chopped leeks and the thyme and saute for about 3-4 minutes, till the leeks are soft
  14. Once the leeks have softened add the fennel, mango and apple and stir
  15. Add the walnuts and stir
  16. Season with salt and pepper
  17. Add the turmeric and stir well for 2-3 minutes, till the raw smell disappears
  18. Saute for 3-4 minutes till everything begins to soften
  19. Add the stock, stir well to combine
  20. Bring the soup to a boil and then let it simmer on low for about 15 minutes, stirring occasionally
  21. Turn off the stove and let the soup cool
  22. Once the soup has cooled puree or blend the soup to a smooth creamy liquid
  23. Remember not to puree when the liquid is hot, and to puree it in very small batches
  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
  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
  26. Check the seasoning, add more salt or pepper if required, and then again simmer for 5 minutes
  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
  28. I have garnished with purple basil flowers and the edible flowers add another dimension of flavour to the Soup
  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

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 2
  • Parsi Recipes
  • Main Course
  • Vegetarian
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