Am I ever going to see the blue ski again? How depressing is rainy day after rainy day? In fact, I looked into it and if you feel down during a downpour, it’s not your imagination: Bad weather can indeed have a negative effect on your emotions.
So I’m trying to improve my families mood with a warm bowl of soup. There is something just so comforting about soup. But let’s face it, soup isn’t always filling (and I need food to be filling as the mother of four growing boys).
This pork, fennel and kale oecchiette soup not only ticks the filling box, but it also ticks the savings box. I’m steering well clear of expensive produce like cucumbers and iceberg lettuce and making the most of the seasonal picks on Delish Deliveries.
Recipe: pork, fennel and kale orecchiette
- Olive oil
- 1 onion
- 1 medium-large fennel bulb
- 1 bunch of kale
- 1 tbsp fennel seeds
- 4 Italian pork sausage
- 3 cloves of garlic, crushed
- Half a red chilli, diced
- 3 cups of chicken stock or a stock cube
- 400g orecchiette pasta
- Flat leave parsley & parmesan to serve
Fry off diced onion and fennel with the fennel, garlic and chilli in a deep saucepan, in a little olive oil until the onion is translucent.
Squeeze the filling out of the sausages to make small meatballs and add to the pan to brown. Once the meatballs have browned. Cover with chicken stock and simmer for 15 minutes.
After 5 minutes add half of the kale, thinly sliced, and the orrechiette (cook until al dente).
Place the remaining kale on a baking tray, drizzle with olive oil and season with salt. Massage the kale and then place in a 250 degree oven for 10 minutes or until cripsy.
Serve your soup in bowls, topped with crunchy kale, fresh parsley and parmesan.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
