Spring Veg Stew with Pesto & Roasted Fennel

Enjoy a warm hearty stew this spring while practicing safer protocols in life.

This stew will leave you full for lunch and ready for another nutritious snack 2-3 hours later.

Super light and easy to make!

(4-6 servings)

---

Ingredients

For the soup; 

• 2 small onions chopped roughly (I used light not red/purple.)

• 2 tbsp olive oil 

• 3 garlic cloves sliced

• 2 carrots chopped into small dice 

• 1 celery stalk chopped 

• 2 radishes thinly sliced

• 1 tomatoes roughly sliced (tomatoes on the vine are my fav!)

• 1 litre veg stock  

• 3 handfuls frozen corn 

• 3 handfuls of spinach 

• Juice 1/2 lemon  

• 1 tsp sea salt

For the roast fennel; 

• 1 bulb fennel sliced 

• 1 tbsp Olive oil 

• Pinch sea salt flakes 

For the pesto; 

• 1/2 cup pine nuts toasted 

• 1/2 cup fresh basil leaves (no stems)

• 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 celery and fry for a further few minutes. Now add the chopped tomatoes, allow them to soften a little. 

4. Next add the veg stock. 

5. Simmer for 10 minutes covered then remove the lid and add the corn simmer for a further 10 minutes. 

6. Finally add the spinach, lemon juice and nutritional yeast – stir to combine. 

(I like my spinach wilted, so I let it simmer a little longer!)

To roast the fennel; 

1. Pre heat your oven to 356F 

2. Slice 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!

---