Recipe

Spanish fennel and chorizo soup

Sweet paprika and spicy chorizo give this soup a wonderful Spanish-inspired flavour profile. An easy and surprisingly quick soup recipe that makes a fantastic weeknight dinner

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

  • 1 tablespoon olive oil
  • 1 chorizo, sliced into rounds
  • 3 slice prosciutto, chopped
  • 1 onion, chopped
  • 1 fennel bulb, thinly sliced, fronds reserved
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoon sweet paprika
  • 1.25 litre chicken stock
  • 400 gram chickpeas, rinsed, drained
  • 1 bunch spinach, roughly chopped
  • 4 tomatoes, chopped
  • sourdough croutons to serve

Method

  • 1
    In a large heavy-based saucepan, heat oil on high. Fry chorizo and prosciutto for 3-4 minutes until prosciutto turns golden.
  • 2
    Reduce heat to medium. Sauté onion, fennel, chilli and garlic for 4-5 minutes until onion is tender. Add paprika and cook for 1 minute, stirring continuously.
  • 3
    Stir in stock and chickpeas, then bring to the boil. Simmer, covered, for 15 minutes.
  • 4
    Add spinach and tomatoes. Simmer for a further 1-2 minutes until spinach is tender. Serve soup topped with croutons and reserved fennel fronds.