Fresh Fennel & Dill Soup

Fennel has the cooling, soothing properties to balance the sometimes intense qualities of sum- mer weather. Whip up this simple vegetable soup for an easy supper that will help you relax.


Fresh Fennel & Dill Soup

1 fennel bulb
1 tsp ghee
2 large kale or swiss chard
leaves 3 cups water
1 tsp salt
1/2 cup cooked white or garbanzo beans or raw mung bean sprouts
1 tbsp finely chopped fresh dill (or dried)

Chop the fennel bulb into thin slices, as you would an onion. In a medium saucepan sauté the slices in ghee for about 5 minutes. Cut the kale or chard leaves into thin strips and stir in. Add the water, salt, and beans. (If you are using dried dill, add it in as well.) Simmer for 20 minutes covered. Remove from heat and stir in the fresh dill.


-From The Everyday Ayurveda Cookbook by Kate O’Donnell © 2015 by Kate O’Donnell. Photographs © 2015 by Cara Brostrom. Reprinted by arrangement with Shambhala Publications, Inc. Boulder, CO.

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