Green Potato and Chorizo Soup

Warm 1 1/2 tbsp olive oil in a large saucepan over medium-low heat. Add the onion and cook for about 10-12 minutes, stirring often, until soft and translucent but not browned. Stir in 3 chopped garlic cloves and cook for 2-3 minutes more.

Add the potatoes, season lightly with salt and black pepper, and stir to coat in the onion mixture. Pour in 75 ml water, cover, reduce the heat to low, and cook for 10-12 minutes, stirring occasionally. Add the chicken stock, bring to a boil, then simmer uncovered for about 20 minutes, or until the potatoes are very tender. Let the mixture cool slightly before blending.

Meanwhile, heat the remaining 1 1/2 tbsp olive oil with the butter in a medium saucepan over medium heat. Add the spinach, season lightly, and cook for 2-3 minutes until wilted. Add the wilted spinach, any pan juices, and the rocket to the potato mixture, then blend with a hand blender until smooth. For a chunkier texture, pulse briefly in a food processor instead.

For the garnish, heat the olive oil in a frying pan over medium heat. Add the diced chorizo and cook for 3-4 minutes until it releases its oil and begins to crisp. Stir in the sliced chillies and sliced garlic, cooking just until the garlic softens and turns fragrant without browning. Reheat the soup if needed, ladle into bowls, and spoon the chorizo garnish over the top.