FEN­NEL & SAUSAGE SOUP

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 30 mins | Serves 4

1 tbsp olive oil

1 sausage, sliced into rounds

3 slices chicken pep­per­oni, chopped 1 onion, chopped

1 bulb fen­nel, thinly sliced, fronds

re­served

1 long red chilli, nely chopped

2 tsps pa­prika

1¼ L chicken stock

400 g can chick­peas, rinsed, drained 1 bunch spinach, roughly chopped 4 toma­toes, chopped Sour­dough crou­tons, to serve

1. In a large heavy-based saucepan, heat oil on high. Fry sausage and pep­per­oni 3 to 4 mins un­til golden.

2. Re­duce heat to medium. Saute onion, fen­nel, chilli and gar­lic, 4 to 5 mins, un­til onion is ten­der. Add pa­prika and cook 1 min, stir­ring.

3. Stir in stock and chick­peas. Bring to boil. Sim­mer, cov­ered, 15 mins.

4. Add spinach and toma­toes. Sim­mer a fur­ther 1 to 2 mins, un­til spinach is ten­der. Serve soup topped with crou­tons and fen­nel fronds.

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