Polenta-Fenchelsuppe – ayurvedisches Rezept

Polenta-Fennel Soup for the Evening

2026 June 12

Are you looking for a special dish made with readily available ingredients that is quick to prepare yet still has that certain something? Then why not try this polenta and fennel soup?

Wonderfully creamy, with a delicate fennel flavour, gentle heat and a hint of ‘exotic’ flavour, it is the perfect evening soup.

Easy to digest and nourishing at the same time, it provides comforting warmth and is therefore particularly suitable for the damp and cold Kapha season.

Especially during periods of Kapha dominance, fresh vegetables and spices that balance Kapha and stimulate the digestive fire, Agni, are ideal ingredients. Prepared as a soup, they are even easier to digest.

Here's how

First, quarter the fennel, wash it and cut it into thin slices.
Dry-roast the polenta and spices in a saucepan, without adding any fat, until they release a delicate aroma. Pour in the vegetable stock or water and bring to the boil over a high heat, stirring continuously.

Now add the sliced fennel and coconut purée. Reduce the heat and leave the soup to simmer gently, covered, for 15 minutes. Finally, refine with a little grated lemon zest and season with salt.

Finally, garnish with a little fennel frond.

Enjoy your meal!

We would like to thank Heide Maria Vendler, an Ayurvedic chef from Austria, for this wonderful recipe, which once again shows us just how delicious Ayurvedic cuisine can be.

Ingredients

70 g fine polenta
1 tsp turmeric
½ tsp black pepper
1 bay leaf
1.2 l vegetable stock or water
1 pinch grated lemon zest

1 large or 2 small fennel bulbs (300 g)
1 tsp ground coriander
½ tsp ground cardamom
1 pinch fenugreek leaves
2 tbsp coconut purée
Salt

Preparation

First, quarter the fennel, wash it and cut it into thin slices. Dry-roast the polenta and spices in a saucepan, without adding any fat, until they release a delicate aroma. Pour in the vegetable stock or water and bring to the boil over a high heat, stirring continuously.

Now add the sliced fennel and coconut purée. Reduce the heat and leave the soup to simmer gently, covered, for 15 minutes. Finally, refine with a little grated lemon zest and season with salt.

Finally, garnish with a little fennel frond.

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