Ayurvedic Recipe: Roasted Fennel, Onion & Potato Soup

Ayurvedic Recipie: Roasted Fennel, Onion & Potato Soup



VPK- (balancing for Vata, Pitta and Kapha)

  • 2 fennel bulbs, white parts only, roughly chopped
  • 1 cup roughly chopped onions
  • 1 tbsp good oil (such as sesame oil, olive oil, or ghee)
  • 1 tbsp ghee (or butter)
  • 1 tsp good oil
  • 2 leeks, white parts only, sliced
  • 2 tsp minced garlic
  • 6 cups vegetable stock
  • 4 cups diced potatoes
  • 1 cup yogurt
  • Sea salt, to taste
  • ground black pepper, to taste

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