Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 Tablespoon fennel seeds, dry toasted and ground OR 2 teaspoons ground fennel 1 teaspoon dried thyme 1 onion, finely chopped 2 carrots, quartered lengthwise and chopped 2 stalks celery, with leaves, finely chopped 2 green onions, finely chopped 2 small or one large head fennel, finely chopped (reserve 1/2 cup fennel fronds) 2 garlic cloves, grated or smashed and finely chopped 2 inch piece of ginger, peeled and grated or finely chopped 3 inch piece of turmeric, peeled and grated or finely chopped 1 serrano pepper, ribs and seeds removed, finely chopped 1/2 cup orange juice 1 28 ounce can fire-roasted diced tomatoes with liquid 2 cups each veggie broth and water 1/4 cup sherry 1 Tablespoon tamari (possibly more to taste) DIRECTIONS Heat oil in a large pot and stir in ingredients one at a time, in order, allowing each a chance to cook a minute or two before stirring in the next. Simmer covered for 45 minutes. Stir, taste and add additional tamari as desired. Serve hot with a few fennel fronds on top. Cover and refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
