Spring Veg Stew with Pesto & Roast Fennel

This lovely spring veg stew is jam packed with seasonal organic veg and beans – Carrots, courgettes, cannelloni and broad beans. It’s both fresh and comforting at the same time, and 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 me xx

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

I'd love to know if you made this recipe.

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Info

 

  4-6 servings
  20 minutes preparation time
  1 hr cook time

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

Directions

  1. In a large pan add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning. 
  2. Add in the garlic and carrot. salt, Stir to combine and cook for a 2-3 minutes or so. 
  3. Add courgette and fry for a further few minutes. Now add the chopped tomatoes, allow them to soften a little. 
  4. Next add the veg stock, oregano and thyme. 
  5. Simmer for 10 minutes covered then remove the lid and add the beans simmer for a further 10 minutes. 
  6. Finally add the spinach, lemon juice and nutritional yeast – stir to combine. 
  7. Season well. 
 
To roast the fennel; 
  1. Pre heat your oven to 180c 
  2. Chop the fennel and add to a baking tray, drizzle with olive oil and sprinkle with salt. 
  3. Roast for 30-40 minutes until soft and slightly charred. Remove from the oven. 
 
To make the pesto dressing; 
  1. Add all the ingredients to a food processor and blitz to combine. 
 
To serve; 
  1. Top with the roast fennel. 
  2. Stir in dollops of the pesto dressing

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