Recipes from the ORCHARD

APPLE, TURMERIC AND FENNEL SOUP

There’s nothing better on a cool autumn evening than a warming bowl of spicy soup. I love this recipe; in my mind it’s the perfect balance of savoury, sweet and spicy.

SERVES 4

2tbsp extra virgin olive oil, plus extra for serving
2 leeks, trimmed and chopped
1 onion, chopped
1 fennel bulb, roughly chopped, reserving any leaves to garnish
2 cooking apples, such as Bramleys, cored and chopped (about 350g)
2 sprigs of thyme 2tsp ground turmeric
750ml vegetable stock
Salt and freshly ground black pepper
Handful of walnuts, very roughly chopped
Drizzle of runny honey

TO SERVE

Chilli flakes Fennel leaves

Heat the olive oil in a large heavy-based saucepan over a medium