Fennel Turmeric Walnut Soup With Apple And Raw Mango Recipe Recipe At Home

To begin making the Fennel Turmeric Walnut broth With Apple And Raw Mango steps, toast the walnuts lightly on a scalding flat skillet for about 30 seconds to 1 minute, taking care not scorch them.Reserve some walnuts for the finish off.

wash the leeks and cut the white and a little of the yielding green stems into rounds.wash the fennel, core and chop the bulb.

Reserve a few of the fronds for finish off.Core and shred the apple.

I don't usually skin the apple, but you could if you wish.skin and dice a shred of raw mango.

The mango was tart in puckerish profile and I used just a shred in order not to let it overpower the dish.Mince the thyme leaves.scalding up a deep skillet or broth pot, and toss in the fat.

I used sunflower fat for the flavour, but of course you could use any other fat without a strong aroma.toss in the finely sliced leeks and the thyme and saute for about 3-4 moments, till the leeks are soft.Once the leeks have softened toss in the fennel, mango and apple and agitate.

toss in the walnuts and agitate.

masala condiment with table salt and pepper.toss in the turmeric and agitate well for 2-3 moments, till the raw smell disappears.Saute for 3-4 moments till everything begins to soften.

toss in the stock, agitate well to combine.Bring the broth to a bring to a bubble gently and then let it bubble gently on low for about 15 moments, stirring occasionally.

Turn off the stove and let the broth cool.Once the broth has cooled puree or mash the broth to a even buttery liquid.

Remember not to puree when the liquid is scalding, and to puree it in very small batches.I have had many a sharp experience in pureeing broth only to have it spurt out of the blender all over me and the kitchen.And this broth has turmeric which has strong dyeing properties - so!empty the pureed liquid back into the broth pot, bring to a bring to a bubble gently and then bubble gently.Check the seasoning, toss in more table salt or pepper if required, and then again bubble gently for 5 moments.offer Fennel Turmeric Walnut broth scalding with a finish off of toasted sliced walnuts, a few finely sliced fennel fronds and a splash of honey or maple syrup.I have garnished with purple basil flowers and the edible flowers toss in another dimension of flavour to the broth.offer Fennel Turmeric Walnut broth With Apple And Raw Mango along with Carrot Ribbon Salad With Asian Sesame Dressing or Smoked Tofu and Grilled veggie Salad and Whole Wheat Rosemary Focaccia Bread for a excellent, light and diet-friendly weekend dinner.