Pea, Potato & Yogurt Soup

Instructions

1. Add butter to a heavy-based pan and set it over a medium heat.
2. Add the potato and onion and cook for 2-3 minutes until they are beginning to colour.
3. Add the peas, crumble in the stock cube and pour in enough water to cover the ingredients.
4. Cook uncovered until the potatoes have softened, then allow the soup to cool slightly.
5. Pop the parsley and cooled soup into a blender. Add the yogurt then blend until completely smooth. Check the seasoning and add a bit of salt and pepper if required.
6. To make the crispy chorizo topping, slice up the chorizo, add to a frying pan on a medium heat and cook until crispy on both sides. Crisping the chorizo doesn’t require any oil since chorizo already contains enough fat.
7. To serve, divide the soup between two bowls. Spoon the chorizo on top and drizzle extra yogurt over both bowls.