Bill Granger’s Fennel, Spinach & Tarragon Soup With Ricotta and Chilli

Fennel, Spinach & Tarragon Soup With Ricotta and Chilli
Bill Granger


Jun 28, 2023

This fennel, spinach and tarragon soup recipe has to be one of the most cleansing, fragrant soups, but it also packs a whole load of flavour.

If it all sounds too pure, feel free to add fried pancetta lardons of chorizo; I love it just the way it is.

Serves 4


3 tbsp olive oil
1 large onion, sliced
2 garlic cloves, sliced
1/2 tsp fennel seeds
2 fennel bulbs, in wedges
1 tsp chilli
1 litre vegetable or chicken stock
200g baby spinach
Few sprigs tarragon, chopped
4 tbsp ricotta
Grated zest 1/2 lemon
Parmesan, to serve


1 Heat 1 tbsp of oil in a large pan over a medium heat. Add the onion, garlic, fennel seeds, fennel wedges and a pinch of the chilli. Season with salt and pepper, stir to combine and cook with the lid on for 15 minutes, stirring occasionally.
2 Pour in the stock, bring to the boil and simmer gently for 5 minutes, or until the fennel is very tender. Meanwhile, heat the remaining 2 tbsp of olive oil in a small pan. Add the remaining chilli, remove from the heat and set aside to infuse.
3 Add the spinach and tarragon to the soup pan and stir until wilted. Spoon into bowls and top with ricotta, lemon zest, Parmesan and a drizzle of the chilli oil. Serve immediately.

The Carousel thanks Bill Granger for the recipe.

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By Bill Granger


Bill Granger recipes have featured on The Carousel ever since we launched the site in 2014 - yes, ten years ago. He always supported us and his recipes have always been hugely popular on our site. So the news of his passing on December 25, 2023 was a huge saddness to us all. Bill Granger was an Australian chef and food writer, loved by family cooks and sophisticated foodies alike, for his relaxed style and fresh local-ingredient led dishes. Bill’s sunny, easy-going approach to food is an essential element in his enduring popularity. We thank Bill for bringing us all so much joy from his cooking.



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