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Creamy Coconut Fennel Soup
A soothing and light soup perfect for Pitta-Kapha doshas, balancing heat and promoting digestion.
Auteur: Ayurveda Veggie
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 30 minutes
Catégories
Soup
Lunch
Light Meal
Ingrédients
- 1 large fennel bulb, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups water
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon coriander powder
- Salt to taste
- Fresh cilantro, for garnish (optional)
Valeur nutritive
- Calories: 250 kcal
- Protéines: 3g
- Glucides: 15g
- Graisses: 18g
- Fibres: 4g
Instructions
- In a medium saucepan, heat 1 tablespoon of water over medium heat. Add cumin seeds and let them splutter.
- Add sliced fennel and sauté for 5 minutes until softened slightly.
- Stir in coriander powder and cook for 1 minute more.
- Pour in coconut milk and water, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season with salt to taste. Blend the soup until smooth using an immersion blender or a regular blender (in batches).
- Garnish with fresh cilantro before serving (optional).
Bienfaits ayurvédiques
Types de corps appropriés
- 1 large fennel bulb, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups water
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon coriander powder
- Salt to taste
- Fresh cilantro, for garnish (optional)