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🍽️ Light Asparagus and Fennel Stew

236 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 1 small fennel bulb
• 200 g green asparagus
• 100 g snow peas
• 150 g broccoli
• 1 tbsp olive oil
• 500 ml vegetable broth
• 0.5 tsp fennel seeds
• 0.5 tsp anise seeds
• 0.5 bunch basil
• 2 small tomatoes
• 30 g parmesan
• Lemon (1 tbsp grated zest)
• sea salt
• pepper (from a mill)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Slice the spring onions into thin rings.
3. 3. Halve the fennel and remove the hard core in the center.
4. 4. Dice the fennel flesh into small cubes.
5. 5. Wash the asparagus and cut off the woody lower ends.
6. 6. Cut the asparagus into bite-sized pieces.
7. 7. Wash the snow peas and cut them in half lengthwise.
8. 8. Wash the broccoli and separate it into small florets.
9. 9. Peel the tough skin from the broccoli stems.
10. 10. Cut the peeled broccoli stems into small pieces.
11. 11. Heat the oil in a pot.
12. 12. Sauté the spring onion rings in the hot oil until they are soft and translucent.
13. 13. Add the diced fennel, snow peas, and broccoli stems to the pot.
14. 14. Fry the vegetables for 3 minutes.
15. 15. Pour in the vegetable broth.
16. 16. Add the fennel seeds and anise.
17. 17. Simmer the stew with the lid on for 12 minutes.
18. 18. Add the broccoli florets and asparagus pieces to the pot.
19. 19. Let everything cook for another 5 minutes.
20. 20. Chop the basil very finely.
21. 21. Wash the tomatoes and cut them in half.
22. 22. Remove the core of the tomatoes.
23. 23. Dice the tomato flesh into small pieces.
24. 24. Grate the Parmesan finely.
25. 25. Mix the chopped basil with the diced tomatoes, grated Parmesan, and lemon zest.
26. 26. Season the finished stew with salt and pepper to taste.
27. 27. Sprinkle the stew with the gremolata and serve.

Nutrition per serving

• kcal: 236
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 18 g