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Roughly chop the courgettes. Trim the ends of the fennel and cut into wedges. Heat a pan. When its warm, drizzle in 1 tbsp olive oil. Tip in the veg and cook for 7-8 mins on a medium heat. Stir occasionally till browned.
Halve the chilli and flick out the seeds. Finely chop it. Peel and grate the garlic. Add the chilli, garlic and fennel seeds to the pan. Cook for 1 min.
Pour in 800ml boiling water. Swirl in the turmeric. Pop on a lid and cook for 15 mins.
Blitz using a stick blender till creamy and smooth. Taste and adjust the seasoning.