Greens, potato & chorizo soup

Contains pork – recipe is for non-Muslims only

Blend spinach, rocket and potato to make this vibrant soup. The chorizo and red chilli garnish is really special, providing a fantastic flavour contrast

Prep:10 mins
Cook:55 mins

Serves 6
Easy

Nutrition per serving

kcal 375
fat 27g
saturates 8g
carbs 17g
sugars 0g
fibre 4g
protein 14g
salt 2.1g

Ingredients

3 tbsp extra virgin olive oil
1 large onion, chopped
3 garlic cloves, chopped
500g potatoes, cut into 2cm chunks
1.2 litres chicken stock
25g butter
150g spinach, any coarse stalks removed
115g rocket
5 tbsp extra virgin olive oil
150g chorizo, cut into small cubes
2 red chillies, halved, deseeded and finely sliced
2 garlic cloves, finely sliced

Method

Heat half the olive oil in a large saucepan and fry the onion until soft but not coloured, about 12 mins. Add the garlic and cook for 4 mins more. Tip in the potatoes, turn to coat, season and add about 75ml water. Cover, reduce the heat to low and cook for 12 mins, stirring occasionally. Pour in the stock, bring to the boil and continue to cook, uncovered, for 20 mins until the potatoes are completely tender. Leave to cool.
Heat the remaining olive oil and the butter in a medium saucepan over a medium heat. Toss in the spinach, season and cook for a few minutes until wilted.
Add the wilted spinach, any liquid from the pan and the rocket to the potato mixture. Use a hand blender to blitz to a smooth purée, or pulse the mixture in a food processor if you prefer a chunkier soup (you may need to do this in batches).
To make the garnish, heat the oil in a frying pan and fry the chorizo for a few minutes. Add the chillies and garlic, and cook until the garlic is softened but not brown – this will happen quickly so watch it carefully. Reheat the soup if needed, divide between bowls and top with the chorizo garnish to serve.