Gentle nutrition for harmony in body and mind
Overall health begins in the kitchen. Food provides gentle yet powerful support during the transition from winter to spring. During this time, the body needs to experience lightness without feeling exhausted. This gentle, warming soup perfectly complements this.
The combination of fennel, carrot, and parsnip is gentle on digestion, while a small amount of ghee and mild spices support digestion (Agni) without causing irritation. This makes it a wonderful soup for early spring or for times when the body needs peace and simplicity.
Ingredients (for 2–3 servings)
- 1 small fennel bulb
- 1 medium carrot
- 1 small parsnip
- 1 stalk of celery
- 1–2 teaspoons ghee
- ½ teaspoon fennel seeds
- ½ teaspoon coriander seeds (lightly crushed)
- pinch of turmeric
- small piece of fresh ginger (optional, ± 1 cm)
- ± 750 ml warm water
- pinch of mineral salt
- possibly some fresh parsley or coriander
Preparation
Wash the vegetables and cut them into small pieces.
Heat the ghee in a pan over low heat. Add the fennel and coriander seeds and briefly infuse the spices. Then add the ginger and turmeric.
Add the chopped vegetables and stir gently, coating everything lightly with ghee. Pour in the hot water and simmer the soup for about 15–20 minutes, until the vegetables are tender.
Puree into a smooth, creamy soup and season mildly with a pinch of salt.
Serve with care
Serve the soup warm (not hot) and take your time to eat it.
Optionally, you can add a few drops of melted ghee just before serving for extra softness.
Adapt to your constitution
- More Kapha? Take a little more ginger or a pinch of black pepper
- More Pitta? Omit ginger and add extra fennel
- More Vata? Take a little more ghee and make the soup a bit thinner
