Fennel stew with quinoa and roasted minced meat

Ingredients for 2 servings:

• 400 g fennel bulb(s)
• 120 g carrot(s)
• 120 g zucchini
• 20 g ginger, finely chopped
• 1 tsp Pul Biber
• 60 g quinoa
• 600 ml broth
• 4 tbsp cream
• 200 g minced pork
• Salt and pepper, freshly ground
• ¼ tsp sweet paprika powder
• some parsley, freshly chopped
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

somewhat tightened

Dice the fennel bulb, carrot, and zucchini. Sauté the fennel and carrot cubes in a pan with a little oil, add the quinoa, pul biber, and ginger, and continue roasting. Deglaze with the broth and simmer for 10 minutes. Add the zucchini cubes to the soup and simmer for another 5 minutes. Brown the minced pork in a pan with a little oil until there is no more liquid and the meat begins to brown. Season with salt and pepper. Ladle the finished soup into bowls, sprinkle with the roasted minced pork, and garnish with paprika and parsley.