Fennel and Courgette Stew with Quinoa

This recipe is inspired by a soup from Green Kitchen at Home.

The combination of flavours in this dish tantalizes the tastebuds!

Lucky enough to be able to have a supply of  organic fresh turmeric, I buy it from my local Saturday Farmer's and use it in a multitude of recipes.

Serves: 4

Preparation time: 5 minutes Cooking time: 30-35 minutes

Ingredients: 1 tbsp of extra-virgin olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and finely chopped 1 tbsp of peeled and grated fresh turmeric or 1/2 tbsp of ground turmeric 1 tbsp of peeled and grated fresh ginger 1/4-1/2 tsp of chilli flakes 1 fennel bulb, stalks removed, fronds set aside 2 courgettes, roughly chopped 60 ml white wine 750 ml of vegetable stock 1 lime, zested and juiced sea salt freshly ground black pepper Pre-cooked warm quinoa (accompaniment to the stew) roughly chopped flat-leaf parsley leaves Crème fraîche/natural yogurt (or plant based), to serve Pumpkin or sunflower seeds, to garnish

Method:

1. Heat the oil in a large saucepan on a medium to low heat, then add the chopped garlic and onion to the pan along with the spices and sauté until the onion begins to soften (about 5 minutes)

2. Roughly chop the fennel and add them to the pan along with the courgettes and sauté for 5 minutes or until the fennel has softened then add the wine. Once the alcohol has evaporated add the stock and lime zest and season to taste. 3. Bring to the boil, then simmer for about 15 minutes or until the vegetables are tender, stirring every now and again to prevent burning. 4. Remove from the heat, roughly chop the fennel fronds and stir them into the stew with the lime juice. 5. In a soup plate (or deep plate) add a serving of quinoa and top with the fennel and courgette stew. Garnish with a tablespoon of the crème fraîche and chopped parsley. Season to taste.

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