I’ve been on a major fennel kick lately (evidently). I buy a fennel bulb almost every time I do my groceries shopping- and last time I was at the supermarket and could not find any, I was almost devastated (seriously; I must have asked at least three members of the staff- I looked so desperate and annoying, one of them even employed two of his co-workers to go look if there was any left at the back, while consolidating me and suggesting other vegetables instead. I swear, no person has ever waved at me so enthusiastically when I was leaving the store.)

In this super hearty, super chunky and super delicious soup, there’s fennel, of course, as well as practically everything else from your fridge and pantry: I used green onions, celery, kale, carrot and chickpeas, even some spicy chorizo for texture- but there’s so much room for improvisation, so go for it!

This is more of a stew than a soup; fresh onions and garlic are sautéed until fragrant, then mixed with the rest of the vegetables and chickpeas and cooked in vegetable broth and tomatoes until soft. Just before the end, crunchy kale and chorizo slices are added to the mix, for a seriously aromatic and hearty dish. Grab a spoon, it’s show time!

INGREDIENTS

3-4 green onions, washed and sliced thinly

2 garlic cloves, minced

1 fennel bulb, washed and sliced thinly

1 large carrot, peeled and sliced thinly

3 celery stalks, washed and cut in thick chunks

2 cups canned chickpeas, washed and drained

4 tablespoons olive oil

1 teaspoon smoked paprika

1 can chopped tomatoes

4 cups vegetables broth

2 cups shredded kale

1/3 cup chorizo, sliced thickly

salt & freshly ground black pepper

Heat up the olive oil in a large pan, over medium heat. Add the green onions and garlic and cook until soft and fragrant, about 5’. Add the fennel, carrot and celery pieces and cook for about 8’. Add the chickpeas and paprika and stir well. Finally, pour in the chopped tomatoes and vegetable broth, season with salt and pepper and cover with the lid.

Cook for 10’, then turn the heat down to low and cook for another 20’, or until the soup is thickened.

Add the shredded kale and chorizo slices and cook for 5’. Check the seasoning and remove from the heat.

Let cool slightly and serve.