Melt the ghee in a 4 liter saucepan over medium low heat Gingerground fennel, coriander, juiced, and toast for 10 seconds, then stir in fennel and taro slices.
“Cover and stew the vegetables, stirring occasionally, for 5 minutes. Add 4 cups of water and salt. Bring the soup to a boil, then cover, reduce the heat and simmer for 10 to 15 minutes, until the vegetables are tender. Leave the pot uncovered to let the soup cool a bit” .
Discussion about this post