FENNEL & SAUSAGE SOUP
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
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.