Fennel vichyssoise with tarragon

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2-3
Photographer: Lisa Linder

Soups are normally associated with the winter months, but they are so easy to digest that they should be eaten year round. Here is one that works really well in the summer. Fennel is cooling on the body and helps digest food. Serve as it is as a starter or eat as a light meal with a hunk of bread (kapha should stick to rye, buckwheat or barley flours and vata and pitta should try spelt bread). To make it more special, you can add a little smoked trout on top or swirl in a little cream (pitta and vata only).

Ingredients

Quantity	Ingredient
1/2-1 tablespoon	ghee, (kapha should use 1⁄3 tablespoon)
1	leek, sliced, white part only
1	large fennel bulb, trimmed and chopped, fronds reserved
250g	potatoes, peeled and chopped into small cubes
1	garlic clove, peeled and sliced
600ml	vegetable or good-quality chicken stock
	salt
1/3 teaspoon	fennel seeds, ground to a powder
10	fresh tarragon leaves

Method

Heat the ghee in a large non-stick saucepan. Add the leek and fennel (reserving the fronds) and sauté over a medium heat for 5 minutes. Add the potatoes, garlic and stock. Bring to a boil, then cover and simmer until the vegetables are soft, around 15 minutes.
Pass through a food mill or blend until smooth. Return to the pan and add a little more water from the kettle, if necessary. Season to taste and stir in the ground fennel seeds and tarragon leaves. Serve garnished with the fennel fronds.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Fennel vichyssoise with tarragon

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