Recently I embarked on a little project with fellow food stylist Kate Flower to bring you a series of four dishes that are representative to us of comfort food for Winter.  Following is the first of the four – recipe & words by Kate:

“Comfort food… it means something different to each of us, with the common thread 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; 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 flavour 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.”


Serves 6
For the soup:
500g good quality pork & fennel sausages, casing removed (I use Princi Butchers)
2 tbsp olive oil
1 onion, peeled & diced
1 fennel bulb, diced
2 carrots, peeled & diced
3 celery stalks, diced
2 litres water
2 cups diced sourdough; crust removed (I use Wild Bakery)
400g can of white beans, drained & rinsed 2 cups kale, stalk removed and sliced
200ml olive oil (use a good quality local oil – I use Great Southern Groves)
Salt & pepper to season
To serve:
Fresh fennel fronds and celery leaves, to garnish
Extra olive oil to finish
Grated parmesan


  • 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 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 sliced kale an olive oil, then season to taste.

To serve: Serve soup with grated parmesan, fennel fronds and celery leaves, and finish with a little more olive oil.

Photography:  Harriet Harcourt

Recipe development & food styling:   Kate Flower Food