Fenchelschaumsuppe mit Kokosmilch & Gewürzen

Fennel Foam Soup with Coconut Milk & Spices

in Main Courses, Soups, Side Dishes

A velvety, finely spiced fennel soup with Ayurvedic roots: warming, soothing and digestive. Ideal as an evening dish or appetizer – with an aromatic spice note and creamy coconut foam.

Ingredients (for 4 servings)

Vegetable Base:

200 g fennel

100 g celery

100 g parsnips

100 g parsley root

400 ml coconut milk

800 ml water

Fat & Roasting Flavors:

2 tbsp ghee

Spices & Aroma:

2 juniper berries

1 tejpat leaf (Indian cinnamon bay leaf)

1 tsp ajwain (Indian royal cumin)

1 tsp coriander seeds

1 tbsp fennel seeds

1 star anise

1 pinch nutmeg (freshly grated)

1 tsp black pepper (freshly ground)

to taste salt

Preparation (approx. 45 minutes)

Prepare vegetables: Peel celery, parsnip and parsley root, cut into 2 cm cubes.

Roast & Cook: Heat 1 tbsp ghee in a pot. Lightly roast root vegetables for 5 minutes. Deglaze with 800 ml water, bring to a boil and simmer covered for 20 minutes.

Roast spices: Dry roast fennel seeds, ajwain, coriander, star anise, juniper and bay leaf in a pan. Then crush coarsely.

Sauté fennel: Clean fennel, remove fennel greens. Sauté fennel in 1 tbsp ghee, add fennel greens and roasted fennel seeds on top.

Refine soup: Add spices (preferably in a spice sachet or tea infuser), coconut milk, nutmeg, pepper and salt to the soup. Simmer for another 10 minutes.

Puree & Serve: Blend everything finely, pass through a sieve if desired. Arrange fennel in the center of the plate, foam the soup and pour around it.

Ayurveda Tips:

Best time of day: Warming evening meal or gentle lunch appetizer.

Constitution: Ideal for Vata and Kapha types – soothing, digestive-promoting and relieving; also Pitta-friendly thanks to the mild coconut milk.

Tip: Those who prefer it particularly creamy can replace part of the coconut milk with cashew butter.