Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion
• 1 leek
• 1 fennel bulb
• 1 large potato
• 1 apple
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• 1/2 teaspoon fennel seeds (can be obtained from a pharmacy or M&S)
• 1 liter vegetable stock or water

Preparation

1. In a pot with oil, soften the finely diced onion. Cut off the most green and tough ends of the leek and use them for another occasion e.g. for stock. Rinse the rest of the leek thoroughly, cut lengthwise in half and slice crosswise on a board and add to the onion. Fry for about 4 minutes stirring occasionally.
2. Rinse the fennel bulb, cut off the fronds at the ends and save them for decoration. Cut the bulb in half and then cut into thin slices. Add to the pot and fry occasionally stirring for about 4 minutes. In the meantime add the peeled and finely diced potato, and at the end the peeled and diced apple.
3. Add thyme, turmeric and fennel seeds, season with salt and freshly ground pepper. Pour hot stock or water and bring to a boil. Cook for about 13 minutes until potatoes are soft.
4. Thoroughly blend the soup in a standing blender, season if needed. Serve with fennel fronds from the fennel bulb and caramelized nuts: chop the nuts and toast in a dry pan; remove from heat, pour maple syrup onto the pan and stir.