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Sprout Top, Chorizo and Potato Soup

Servings 1 Large Pot


  • 2 fat onions
  • 4 cloves garlic crushed
  • 2-3 tbsp olive oil
  • 1 chorizo sausage chopped into small chunks
  • 6 large potatoes diced
  • 2 pints stock chicken, ham or vegetable
  • 2 bay leaves
  • 1 large bunch sprout tops (roughly 300-500 grams) finely chopped or shredded
  • salt and pepper to taste
  • smoked paprika to taste


  • Heat 2 tablespoons of olive oil over a medium heat.
  • Gently fry the onions and garlic in the olive oil until softened and translucent.
  • Chuck your chorizo sausage into the pan
  • Fry the onions and sausage for a few more minutes and then chuck in the potatoes. They will absorb the tasty flavours in the pan
  • Transfer to a large pan, add your stock, seasoning to taste and bay leaves, Cook until your spuds are soft.
  • Mash your potatoes into the broth to make the a thick base
  • Add the Sprout tops (the heavier you want your soup the more you should add). Allow 4 - 5 mins.
  • Mix the smoked paprika with some olive oil to make the dressing and swirl this red magic into your vibrant green soup.