Pork, Fennel and Sourdough Soup

Pork, Fennel and Sourdough Soup

Pork, Fennel and Sourdough Soup

Comfort food…It means something different to each of us, with the common thread of being a dish that feeds both body and soul. Often it will be a dish you grew up on or a warming winter recipe for cold grey days. For some it means a family block of chocolate and others a mug of miso or a cheese covered bowl of soft buttery gnocchi.

My therapeutic meal of choice is always a steaming bowl of soup and the one pictured here is particularly satisfying.

This Pork, Fennel and Sourdough Soup, with lashings of local olive oil to create a killer mouth feel, is such a winner for the winter months. It’s quick and easy with lots of the flavor coming from the good quality sausages. Next time you’re in need of something to feed you body and soul give this recipe a try. Think of it as a big hug from me to you.

This recipe is one of four I will be sharing, in a series around comfort food, thanks to a creative partnership with Harriet Harcourt.

Recipe and styling for this one by me

Image Harriet Harcourt

Pork, Fennel and Sourdough Soup

Serves 6


500g good quality pork and fennel sausages, casing removed ( I use Princi Butchers)
2 tbsp olive oil
1 onion, diced
1 fennel bulb, diced
2 carrots, peeled and diced
3 celery stalks, diced
2 liters water
2 cups diced sourdough, crust removed ( I use Wild Bakery)
400g can of white beans, rinsed
2 cup kale, stalk removed and sliced
200ml olive oil (use a good quality local oil. I use Great Southern Groves)
Fresh fennel fronds and celery leaves to garnish
Extra olive oil to finish
Salt and pepper to season

Heat olive oil in a large pot, over medium high heat and brown off your sausage meat, breaking it down into small pieces.
Add the diced vegetables and stir through, continuing to cook for five to ten minutes or so to soften.
Add your water, bread and beans and bring to a simmer for around 30 minutes or until the bread has broken down into the liquid.

Add the kale and olive oil then season to taste.

Serve with grated parmesan, fennel fronds and celery leaves. Finish with a little more olive oil.

Kate Nancarrow