Vegetable Stew

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Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
2
Ingredients
2 scallions
1 small Fennel bulb
200 grams green Asparagus
100 grams Snow peas
150 grams Broccoli
1 tablespoon olive oil
500 milliliters Vegetable broth
½ teaspoon fennel seeds
½ teaspoon Anise seed
½ bunch Basil
2 small tomatoes
30 grams Parmesan
lemons (1 tablespoon grated zest)
Sea salt
freshly ground peppers
How healthy are the main ingredients?
Fennel bulbSnow peaBroccoliolive oilBasiltomato

Preparation steps

1.

Trim scallions, rinse and cut into small rings. Trim fennel, cut in half, remove core and slice into strips.

2.

Rinse asparagus, remove the woody ends and cut into pieces. Trim snow peas, rinse and cut in half. Rinse broccoli, trim and cut into small florets. Peel stems and chop.

3.

Heat oil in a pan. Add onions and cook until soft. Add fennel, snow peas and broccoli stems and sauté for 3 minutes.

4.

Add broth, fennel seeds and aniseseed, cover and simmer for 12 minutes. Add broccoli and asparagus and cook for another 5 minutes.

5.

Chop basil very finely. Rinse the tomatoes, cut in half, remove seeds and dice into small cubes. Finely grate the Parmesan. Mix basil with tomato, Parmesan and lemon zest. Season the soup with salt and pepper and serve sprinkled with the tomato gremolata.