12 Oct Greens, Potato & Chorizo Soup
Kcals 375 per serving
- 3 tbsp 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
For the garnish
- 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
Heat half the olive oil in a large pan and fry the onion until soft but not coloured. Add the garlic and cook for 4
mins. 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 cooked. 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.