Spring Veg Stew with Pesto & Roast Fennel

Name: Spring Veg Stew with Pesto & Roast Fennel
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 onions chopped roughly; 2 tbsp olive oil; 3 garlic cloves sliced; 2 carrots chopped into small dice; 2 courgettes; 5 plumb tomatoes roughly sliced; 1 litre veg stock; 1/2 tsp oregano; 1 tbsp fresh thyme; 1 can cannoli beans; 3 handfuls broad beans -.frozen or fresh; 3 handfuls of spinach; Juice 1/2 lemon; 3 tbsp nutritional yeast; 1 tsp sea salt; 1 bulb fennel sliced; 1 tbsp olive oil; Pinch sea salt flakes; 100 g pine nuts toasted; 60 g basil; 4 tbsp extra virgin olive oil; 3 nutritional yeast; 1/2 tsp sea salt; 1 lemon juice; 50 ml water

This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.

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This stew is both fresh and comforting.

To make it even more delicious I topped it with sticky roast fennel and dollops of Basil pesto stirred through.

I hope you love this delicious soup as much as I do. xx

Thank you Riverford for sending me the lovely organic veg box! xx

spring-veg-stew-with-pesto-roast-fennel 1a

Prep time: 20 mins

Cook time: 1 hr

4-6 servings

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Ingredients

For the soup

2 onions chopped roughly
2 tbsp olive oil
3 garlic cloves sliced
2 carrots chopped into small dice
2 courgettes
5 plumb tomatoes roughly sliced
1 litre veg stock
1/2 tsp oregano
1 tbsp fresh thyme
1 can cannoli beans
3 handfuls broad beans -.frozen or fresh
3 handfuls of spinach
Juice 1/2 lemon
3 tbsp nutritional yeast
1 tsp sea salt

For the roast fennel

1 bulb fennel sliced
1 tbsp olive oil
Pinch sea salt flakes

For the pesto

100 g pine nuts toasted
60 g basil
4 tbsp extra virgin olive oil
3 nutritional yeast
1/2 tsp sea salt
1 lemon juice
50 ml water

Instructions

In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.
Add in the garlic and carrot and salt. Stir to combine and cook for a 2-3 minutes.
Add courgette and fry for a further few minutes. Now add the chopped tomatoes, allow them to soften a little.
Next, add the veg stock, oregano and thyme.
Simmer for 10 minutes. covered then remove the lid and add the beans. Simmer for a further 10 minutes.
Finally, add the spinach, lemon juice and nutritional yeast–stir to combine.
Season well.

To roast the fennel

Pre heat your oven to 180c.
Chop the fennel and add to a baking tray. Drizzle with olive oil and sprinkle with salt.
Roast for 30-40 minutes until soft and slightly charred. Remove from the oven.