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Spring veg stew with pesto & roast fennel
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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. Healthy and delicious.
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Fennel, Pesto, Roast fennel, Vegetable stew
Prep Time 20 minutes
Cook Time 1 hour
Author Niki Webster

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.

To make the pesto dressing

  • Add all the ingredients to a food processor and blitz to combine.

To serve

  • Top with the roast fennel.
  • Stir in dollops of the pesto dressing.

Notes

4-6 servings