leek, fennel, and celery soup
serves 8 | ready in 30 mins.
This Kapha-balancing soup is light yet nourishing, with a delicate blend of sweet, astringent, and warming flavors to support digestion and vitality. Leeks, fennel, and celery offer gentle detoxification, while warming spices like ginger and cumin enhance circulation and prevent sluggishness. The result is a velvety, aromatic soup that feels both comforting and refreshing—perfect for early spring or whenever Kapha needs pacifying.
Ingredients
2 medium leeks (white and light green parts), sliced
2 fennel bulb, thinly sliced (save fronds for garnish)
6 celery stalks, chopped
2 small Yukon gold potatoes, peeled and diced
1-inch piece of fresh ginger, grated
2 tsp fennel seeds
1 tsp cumin powder
½ tsp turmeric powder
8 cups vegetable broth
2 tbsp ghee or olive oil
Juice of 1 a lemon
Himalayan mineral salt and black pepper to taste
Fresh parsley or fennel fronds for garnish
Doshic Adjustments
🅟 🅥 🅚 Enjoy as is.
Method
Heat ghee or olive oil in a large pot over medium heat.
Add fennel seeds and sauté until aromatic. Stir in the leeks, celery, and fennel slices, and cook for 5–7 minutes until softened.
Add ginger, turmeric, and cumin powder. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth, and add the diced potato. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until all vegetables are tender.
Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
Return the soup to the pot, and stir in lemon juice. Adjust salt and pepper to taste.
Serve warm, garnished with fresh parsley or fennel fronds.
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