Chorizo, sausage, fennel and chickpea soup
- Published: 31 Oct 13
- Updated: 18 Mar 24
This quick soup recipe with chorizo, sausage, fennel and chickpeas is perfect for the colder months.
-
Serves 4
-
Hands-on time 20 minutes, simmering time 25 minutes
Advertisement
Ingredients
- 2 red onions, finely sliced
- A little vegetable oil
- 250g cooking chorizo, sliced
- 6 British free-range pork sausages (400g)
- 1 tbsp fennel seeds
- 400g tin chopped tomatoes
- 1 litre chicken stock
- 400g tin chickpeas, drained and rinsed
- A handful of chopped fresh flatleaf parsley
- A good splash of double cream
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Fry the red onions in a little oil for 10 minutes. Add the chorizo and the meat from the sausages to the pan, then fry for 10 minutes, breaking up the sausages with the wooden spoon, until golden all over and the chorizo has released all its fat. Add the fennel seeds and fry for a few minutes more.
- Stir in the chopped tomatoes and chicken stock, then season well. Simmer for 20 minutes, covered, then add the chickpeas and simmer for a further 5 minutes.
- Add the parsley and a good splash of double cream. Season to taste, then serve.
Recipe continues after advertising
Advertisement
- Recipe from November 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 413kcals
- Fat
- 25.9g (10.1g saturated)
- Protein
- 20.9g protein
- Carbohydrates
- 15.5g (5.9g sugars)
- Fibre
- 3.8g
- Salt
- 2.6g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
-
Easy
Save recipe
Beetroot recipes
Beetroot and red cabbage soup
This vibrant bowlful is special enough to ring the changes...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter