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Eat your way to a clearer, less-sluggish mind by trying your hand at this soup, filled with an IQ-enhancing triple-threat: walnuts, apples and turmeric. Walnuts have been called the ultimate brain food because of their high levels of omega-3 fatty acids. Apples are a leading source of quercetin, an antioxidant plant chemical that keeps your mental juices flowing by protecting your brain cells. And turmeric has remarkably improved symptoms in Alzheimer's patients, according to a recent study.
Serves 4-6
Ingredients:
2 tablespoons grapeseed oil
3 leeks, white and light green parts chopped (discard green tops)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve fronds for garnish)
1 medium apple, peeled, cored and chopped
1-2 teaspoons ground turmeric
1/2 cup walnut halves, toasted
4 cups vegetable stock
Maple syrup, reserved fennel fronds and more toasted walnuts, to serve
Salt and pepper, to taste
Directions:
Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about four minutes. Add the chopped fennel and apples. Stir ingredients. Add the turmeric and stir to coat the vegetables evenly. Sauté the vegetables until the fennel starts to soften, another four minutes. Stir in walnuts. Season with salt and pepper. Add the vegetable stock and stir.
Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12 to15 minutes. Remove the soup from heat. Blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. Bring the pureed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.
Source: The First Mess
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