Name: Spanish fennel and chorizo soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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

Serves 4

Prep

15M

Cook

30M

Total

45M

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.

Jennene Plummer