Ayurvedic Recipie: Roasted Fennel, Onion & Potato Soup
VPK- (balancing for Vata, Pitta and Kapha)
Preheat oven to 350 degrees F. Place fennel bulbs in a baking pan, drizzle with 1 tbsp oil, and toss to coat. Roast for 20-25 minutes, until softened. Remove from oven and set aside. In a large saucepan on medium, heat ghee and 1 tsp oil. Add leeks and sauté for 4 minutes, then add garlic and sauce for 1 minute before adding stock, potatoes, and roasted fennel and onions. Bring to a boil. Reduce heat and simmer for 20 minutes, until potatoes are soft. Remove from heat and let cool. With a hand-held blender or in a food processor, puree until smooth (be careful when blending hot liquids). Stir in yogurt, season to taste, and serve.
Makes 6-8 servings.
To make vegan, replace ghee with oil and omit yogurt.
Source: “The Taste of Ayurveda” by Amrita Sondhi