Name: Green soup with crispy chorizo
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Green soup with crispy chorizo

1. 2 tbsp olive oil, plus extra to serve -

2. 1 onion, finely chopped -

3. 1 garlic clove, crushed -

4. 500g potatoes, peeled and chopped -

5. 1½ litres vegetable stock -

6. 250g spinach -

7. 120g kale -

8. 50ml double cream, plus extra for drizzling -

9. ½ lemon, juiced -

10. 100g chorizo, finely chopped -

How to cook deliciously - Green soup with crispy chorizo

1. Stage

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.

2. Stage

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.