Fennel is a tridoshic vegetable. The sweet and cooling properties strengthen the digestive fire (agni) without aggravating pitta dosha. Fennel is also helpful for anyone experiencing too much wind. Due to its Vata directing action, it soothes the nerves and is good during menstruation. Also helps in breast milk production.

Polenta pacifies Kapha so it is very good to have it in Spring time, however it aggravates kapha. The recipes balances this with fennel, coconut milk and spinach. Mushrooms are earthy, rich in minerals and grounding. Ayurveda considers them Tamasic they dull the consciousness.

Serves 4

Ingredients

1 bulb Fennel (sliced and cut into small pieces.)

2 cups Mushrooms (about 10 to 12 mushrooms sliced into 4.)

1 Carrot (peeled and sliced )

1 tsp Coconut Oil

2 tbsps Polenta

1 tsp Ginger (grated)

1/3 tsp Turmeric

1 Bay Leaf

4 Black Peppercorns

1 tsp Ghee

1 tsp Coriander powder

3 cups Vegetable Broth (Or 750 ml)

1/2 cup Canned Coconut Milk (about 125 ml)

1 tsp Lemon Zest

1 cup Baby Spinach (2 handfuls)

Wash and dry the mushrooms. In a separate pan add the coconut oil and cook the mushrooms on low heat about 15 minutes and set aside.

In a pot add the ghee, turmeric and whole spices. Add the polenta and roast for about 5 minutes until the spices and polenta are fragrant. Now add ginger and coriander powder. Add the fennel slices and sauté together. Add the broth and cook for 25 minutes until the fennel is soft. Using a hand mixer puree the soup and now add the carrot slices, lemon zest and coconut milk. Cook for another 10 minutes.

Season with salt and pepper and add the mushrooms. Cook for 5 minutes. Add the baby spinach just before you serve the soup so its wilted.