Makes 4 servings
- 70 g finely ground polenta
- 1 large or 2 small fennel bulbs (300 g)
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp black pepper
- ½ tsp ground cardamom
- 1 bay leaf
- A pinch of blue fenugreek
- 1.2 L vegetable broth or water
- 2 tbsp coconut butter
- A pinch of lemon zest
Polenta and Fennel Soup for Supper
Are you looking for a special dish with ingredients that are easily available, which is easy to prepare and yet offers something special? Then why not try our polenta and fennel soup? Wonderfully creamy, mildly spicy, and infused with a light fennel aroma and a touch of “exotic”, this is the perfect soup for supper. Both easy to digest and nourishing, this excellent dish is sure to warm you to your toes during the damp and cold Kapha season. Especially during the Kapha-dominant season, fresh vegetables and spices that balance Kapha and stimulate your Agni digestive fire are ideal ingredients and are even easier to digest when prepared as a soup.
First cut the fennel into quarters. Then wash and slice it.
Dry roast (i.e. without oil) the polenta and spices in a pot until subtly fragrant. Add the vegetable broth or water. Bring it to a full boil, stirring constantly. Now add the sliced fennel and coconut butter. Reduce heat, cover the pot, and let the soup simmer for 15 minutes at low heat. Then sprinkle the soup with lemon zest for a little extra zing. Add salt to taste.
Garnish with fennel leaves for final touch.
Many thanks to Austrian Ayurvedic chef Heide Maria Vendler for this great recipe, and for showing us, once again, how delicious Ayurvedic cuisine can be.