James Rich showcased his tasty apple with turmeric and fennel soup on Sunday Brunch.

The ingredients are: 2 tablespoons 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, 2 sprigs of thyme, 2 teaspoons ground turmeric, 750 ml vegetable stock, salt and freshly ground black pepper, handful of walnuts, very roughly chopped and drizzle of Apple syrup or runny honey.

To serve: chilli (hot pepper) flakes and fennel leaves.

See James recipes in his book titled: Apple: Recipes from the orchard available from Amazon now.