Warm your hands around a mug of hearty soup packed with fennel flavours and garlicky goodness.
- Heat oil in a saucepan over low heat. Cook chopped fennel, carrot and onion, covered, stirring occasionally, for 3-4 minutes or until soft. Stir in the stock. Simmer, covered, for 10 minutes.
- Meanwhile, finely chop 1 garlic clove and crush 2 cloves. Combine mince, crushed garlic, ground fennel, pepper and half the lemon rind in a bowl.
- Stir the risoni into the stock mixture. Drop in teaspoonfuls of the mince mixture. Cook, uncovered, for 12-15 minutes or until cooked through and the risoni is al dente. Stir in the spinach for 1 minute.
- Combine chopped garlic, parsley, parmesan and remaining lemon rind in a bowl. Serve with soup.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set