YMCA Healthy Living Magazine, powered by n4 food and health (Winter 2015)

CHARLOTTE MILLER Charlotte is a dietitian and chef, and the owner of Kitchen and Pantry (www.kitchenandpantry.com.au), which is open Monday to Saturday serving fresh cooked and frozen meals for all dietary situations as well as grocery retail, catering, coffee and free-range deli items. Charlotte also teaches cooking and nutrition to small and large private groups through her business food&joy (www.foodandjoy.com). Learn more about Charlotte at www.n4foodandhealth.com Fennel, zucchini & parmesan soup Charlotte Miller shares this delicious way to use up those leftovers. Ingredients 1 onion 3 cloves garlic 30ml olive oil White wine 50ml (optional) 1 whole fennel 1 to 2 zucchini 75g parmesan, grated ½ bunch parsley Juice of half a lemon Salt and pepper, to taste 1 Roughly chop the onion, garlic and fennel. Heat a deep pot and add the olive oil – don’t let it get too hot. Add the onion and garlic and sweat without letting it colour. After a few minutes, add the fennel and cook gently. 2 If you are using wine, this would be a good time to add it. If not, get straight to the water, adding enough to just cover the fennel. Turn the heat up and bring the mix to the boil. Turn it back down to a simmer and leave for about 25 minutes – check a few times to make sure the water level hasn’t dropped below the vegetables. 3 In the meantime, grate or chop your zucchini and grate the parm

YMCA Healthy Living Magazine, powered by n4 food and health (Winter 2015) | Page 11