This month's Magic Mingle called for the ingredients of Yogurt and Fennel. I was set on making a soup using fennel but was still undecided on what vegetables should go in.
I finally decided that I would use apple and carrot as the base and tried it out. My husband who usually doesn't like carrots, loved the fennel flavor and smell so much that he gobbled up the soup heaping compliments :). He said it reminded him of some soup he had in a restaurant in India!
Ingredients -
Carrots, chopped 1 1/2 cups
Apple, peeled, cored and chopped 1/2 cup
Onions, finely chopped 1/4 cup
Yogurt/Curds, beaten 1/4 cup
Salt, Curry Powder and Pepper to taste
Seasoning (Ghee/Butter 1 tsp, Fennel seeds (Saunf) 2 tsp)
Note -
*Feel free to use crushed fennel if preferred or A fresh fennel bulb would be aromatic as well.
*Greek Yogurt can be used instead of plain yogurt
Method Of Preparation -
Boil the chopped carrots and apple until tender. Blend until smooth adding about 1 cup of water or vegetable broth.
In a pan, heat ghee and add the fennel seeds. After they start to crackle, saute the chopped onions until they are golden brown. [Alternatively crushed fennel can be added later in the simmering soup.]
Pour the pureed carrot-apple mixture into the pan, sprinkle salt, curry powder and pepper to taste and simmer for about 3-4 min.
Remove from fire and mix in the beaten yogurt and serve it warm with croutons.
Linking this soup to Kalyani's Magic Mingle ..
Preparation Time 20 min
Makes 2 cups
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Posted by
Harini R
on
Tuesday, May 14, 2013
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