Homemade Super Green Soup
with a Spicy Chorizo Swirl
- Milk
Ingredients
1 unit(s)
Onion
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
15 grams
Chicken Stock Paste
1 unit(s)
Red Chilli
90 grams
Diced Chorizo
(Contains: Milk)
100 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
500 milliliter(s)
Water
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and chop the onion into small pieces.
c) Chop the potatoes into 2cm chunks (peel first if you prefer).
d) Peel the garlic cloves.
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.
a) Divide your soup between your serving bowls.
b) Top the soup with a swirl of the remaining creme fraiche.
c) Spoon over the chilli chorizo oil and partially swirl into the soup, then crumble over the Greek salad cheese.
Enjoy!
