Ayurvedic Recipe: Roasted Fennel, Onion & Potato Soup
Embrace the comforting warmth of this Ayurvedic-inspired roasted fennel, onion, and potato soup. This creamy and flavorful soup is not only delicious but also tridoshic, meaning it’s balancing for all three doshas (Vata, Pitta, and Kapha) in Ayurvedic medicine. It’s a perfect meal for a chilly evening or anytime you crave a nourishing and satisfying dish.
VPK – (balancing for Vata, Pitta and Kapha)
Ingredients:
- 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
Directions:
- 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.
This roasted fennel, onion, and potato soup is a testament to the power of simple, wholesome ingredients. The roasting process brings out the natural sweetness of the fennel and onions, while the potatoes create a creamy texture. Whether you follow an Ayurvedic lifestyle or simply appreciate a good bowl of soup, this recipe is sure to become a new favorite. Enjoy!
