Green soup with crispy chorizo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 500g potatoes, peeled and chopped
- 1½ litres vegetable stock
- 250g spinach
- 120g kale
- 50ml double cream, plus extra for drizzling
- ½ lemon, juiced
- 100g chorizo, finely chopped
Method
- STEP 1
Heat the oil in a casserole or saucepan over a medium heat. Add the onion and a pinch of salt and fry gently for 10 mins until softened and translucent. Add the garlic and fry for 1 min. Stir through the potatoes and stock, cover and cook for 15 mins. Add the spinach and kale, and cook for a further 5-10 mins or until wilted. Use a hand blender to blitz everything until smooth, stir in the double cream and lemon juice, and season to taste.
- STEP 2
Heat a small frying pan over a medium heat and fry the chopped chorizo until crispy. Ladle the soup into bowls. Top with the chorizo, a drizzle of chorizo oil from the pan and a good grinding of black pepper. Finish with a drizzle of cream.
