Two Delicious Recipes for Ayurvedic Soup

This week we're sharing our recipes for a cold Beetroot-Yoghurt soup and a creamy Fennel-Potato soup. Both of these recipes are perfect for Ayurvedic cuisine! Enjoy.

Beetroot-Yoghurt Soup

Ingredients:

• 4 beets, grated
• 250ml fresh yoghurt
• salt
• pepper

Instructions:

1. Cook the beets for 45 minutes in a litre of boiling water.
2. Turn off the hob and let the beets cool to room temperature. Add salt and pepper to taste, then stir in the yoghurt.
3. Mix well to combine or add to a blender to puree.
4. Enjoy at room temperature.

Creamy Fennel-Potato Soup

Ingredients for 4 large portions:

• 4 cups of fennel, chopped small
• 4 cups of potatoes, peeled and cut into small pieces
• 120 g ghee
• 1 litre vegetable soup stock
• salt
• white pepper

Instructions:

1. Put the ghee into a soup pot and melt on low heat. Add the fennel, sprinkle salt over it to taste and cover the pot. Cook at low heat, stirring occasionally until the fennel is soft.
2. Add the potatoes and the vegetable soup stock. Cook on medium high heat for 15 minutes until the potatoes are soft.
3. Puree.
4. Add salt and pepper to taste and garnish with the tips of the fennel plant.
5. Enjoy!

*Ghee creates a wonderfully creamy soup without needing to actually add cream. Since the fennel is cooked in the ghee, the ghee intensifies the flavour of the fennel.