Homemade Super Green Soup

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

b) Once softened, add the potato, garlic, chicken stock and water (see pantry for amount) to the onion.

b) Bring to a boil, then reduce the heat to medium, cover with a lid. Leave to simmer until the potatoes are soft, 20-25 mins.

a) Meanwhile, thinly slice the chilli.

b) Heat the olive oil (see pantry for amount) in a small frying pan on medium-high heat.

c) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

d) Add the chilli, then remove from the heat and set aside.

a) Once the potatoes are soft, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Carfeully blend the soup, using a hand blender, until smooth, 1-2 mins.

c) Stir through three quarters of the creme fraiche and season to taste with salt and pepper. TIP: If you want your soup a bit thinner, add a splash of water.