Green soup with crispy chorizo

Name: Green soup with crispy chorizo
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

Esther Clark

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.38 ratingsRate

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Blend spinach, kale and potatoes to make this vibrant green soup, topped with crispy chorizo for extra flavour

Easily doubled

Easily halved

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal245
fat15g
saturates5g
carbs18g

low
sugars5g
fibre5g
protein8g
salt1.3g

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.

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Overall rating

A star rating of 4.3 out of 5.38 ratings

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