Fennel Soup, anyone?

Ok, this is my new fav soup. It is an inspiration from my, also favourite, cookbook, which I absolutely love and can only recommend to everyone who loves ayurvedic cooking Joy of Balance by Divya Alter.

Fennel is a wonderful vegetable. Both the bulb and the seeds support many organs, such as the brain, heart, stomach, liver, and kidneys. Fennel reduces heat and balances Vata, which makes it a great help for cramps, bloating and flatulence. These are only a few of the many benefits.

So, the subtle flavour of this soup is wonderfully calming. Fennel and coriander seeds reduce heat and support the kidneys and bladder because coriander is also beneficial for the urinary system. Ginger helps to stoke Agni, the digestive fire.

The recipe asks for taro roots, which are a good substitute for the more inflammatory potatoes. I have also used potatoes in this recipe, as my body, growing up in Germany, can handle potatoes very well. But I have also made the soup with taro root. It gives it a slightly different texture, taro root gets a bit stickier and gooier, and has a completely different benefit set with being the opposite, anti-inflammatory, particularly for the lungs and small and large intestines. This makes it an excellent choice in case of ulcerative colitis. But it is also recommended for rheumatoid arthritis, bone loss, and hair loss due to its Vata and Pitta balancing qualities. So, it is worth to try and introduce it into your diet. 

Subtle, yummy, nourishing, calming, and filling.

Caution is needed, though; if you experience high oestrogen levels, fibroids, endometriosis, or breast cancer, the best is to avoid fennel.

Here’s the recipe:

How to Make Fennel Soup (2 Servings)

Ingredients

• 1 fennel bulb, sliced

• 1 cup diced taro root (or potatoes)

• 1 tsp ghee or olive oil

• 1 tsp fennel seeds

• ½ tsp coriander seeds

• 1 tsp grated ginger

• 3 cups hot water or veggie stock

• Salt and black pepper to taste

• Optional: fresh parsley to serve

Instructions

1. Heat ghee or oil in a medium pot. Add fennel and coriander seeds and toast until fragrant.

2. Add the grated ginger and sliced fennel bulb. Sauté for 3–4 minutes.

3. Stir in the taro or potato cubes. Add hot water or stock and bring to a gentle boil.

4. Reduce heat, cover, and simmer for about 20 minutes until soft.

5. Season with salt and pepper. Blend lightly or serve chunky with fresh herbs.

Final Thoughts

This Fennel Soup recipe isn't just a delight for the taste buds. With ingredients like fennel, coriander, and ginger that promote digestive health and overall well-being, and the versatility of using either taro root or potatoes, this soup is a testament to the joys of Ayurvedic cooking. It's a must-try for anyone seeking a nourishing, calming, and deliciously subtle meal, though those with certain health conditions should heed the caution regarding fennel.