This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.
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
This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.
Prep time: 20 minutes mins
Cook time: 1 hour 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.
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.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
2 Responses
Can’t wait to try this… Thanks so much for all your yummy recipes.
Reply
My pleasure! x
Reply
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