Recipe: Tomato Fennel Yakhni Shorba {Soup}

Be it bone broth, stews, or pho - warm liquids that are packed with nutrient goodness can do wonders for the winter blues. We love soups in our home, and this one is a particular favorite, when we want just a little bit of meaty flavor in the soup. This one, you will want to sip for hours.

Yakhni is a simple, all-season preparation in North India and may be prepared with or without lamb stock, lamb pieces or lamb bone pieces.

Makes: Twelve 4-oz servings; 45 calories ea.

Diet: Vegan adaptable Prep Time: 30 minutes Cook Time: 15 minutes

Ingredients

1 tbsp ghee 1 Indian bay leaf 1 large onion, finely chopped 3 garlic cloves, minced 2 lbs vine-ripened tomatoes 2 cups vegetable broth 4 oz lamb shoulder meat chunks (optional) Handful of fresh fennel fronds, finely chopped 2-3 tsp freshly cracked black peppercorns 1 tsp sugar Salt, to taste Splash of cream (optional)

Pre-Prep

Wash and blanch the tomatoes in a large pot of boiling water. Remove the skin. Puree the tomatoes until they are a fine paste; set aside. If using lamb, simmer 4 ounces of lamb shoulder meat chunks in the vegetable broth for 20-30 minutes on a low boil. Allow to cool. Remove the meat chunks and use the stock for the soup.

Method

Warm the ghee in a large stockpot, add the bay leaf and let it release its flavors into the ghee. Remove the bay leaf when it starts to darken in color; set aside. Increase the heat and add the chopped onions; let the onions soften. Add the garlic and let it cook for about 1 minute. Stir in the pureed tomatoes. Add the vegetable stock and bring to a boil. Add the fennel fronds and return the bay leaf to the pot, stir in, cover, and let it simmer for about 10 minutes. In the last 2 minutes of cooking, season with sugar, salt and black pepper. Add a splash of fresh cream just prior to serving. Garnish with any remaining fennel fronds. Enjoy hot.

Pair it with a crusty fresh Italian or Caraway seed bread, a rye bread for additional bite or better yet, a Pumpernickle, slathered with fresh butter, if you have some handy!

AUTHOR

Nandita Godbole

Once a botanist & landscape architect.

Now a personal chef & author, an artist, graphic designer, blogger & poet. 

 

Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. 

 

Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. 

 

Mom of one. Two, if she counts her husband.

Nandita is a proud member of the Asian American Journalists Association & Association of Food Journalists.

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