Green soup with crispy chorizo

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 245
  • fat 15g
  • saturates 5g
  • carbs 18g
  • sugars 0g
  • fibre 5g
  • protein 8g
  • salt 1.3g


  • 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


  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.

  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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