Green soup with crispy chorizo

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.