Green soup with crispy chorizo
By Esther Clark
Blend spinach, kale and potatoes to make this vibrant green soup, topped with crispy chorizo for extra flavour
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Prep:10 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 245
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fat 15g
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saturates 5g
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carbs 18g
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sugars 0g
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fibre 5g
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protein 8g
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salt 1.3g
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
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.
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.
