• 20g Chorizo
  • 2 Spring Onions
  • 5 Asparagus Spears
  • 1 cup Peas
  • ½ Stock Cube (300ml)
  • Handful Spinach
  • Cracked Black Pepper
  • Sea Salt
  • 1 Egg
  • 1tbsp White Vinegar (not consumed)


  • Put a sauce pan on a medium heat. Dice the chorizo and add to the pan. Cook until crispy and then set aside on a piece of kitchen paper to absorb all the extra fat.
  • Leave the excess chorizo fat in the sauce pan. Slice the spring onions and add to the pan. Cook for a few mins until they soften.
  • Cut the dry ends off the asparagus and discard. Then cut each spear into 3 pieces and add the pan alongside the peas.
  • Boil the kettle and mix the stock cube with the water. Then add this to the sauce pan. Bring to the boil and then reduce to a simmer for 5mins.
  • And the spinach and cook for a further 2mins.
  • Very carefully pour into a water tight blender and blend until smooth. Pour back into the sauce pan and keep warm whilst you prep the egg.
  • Bring a small sauce of water to a boil, add the white vinegar. Stir the water one direction until the water spirals. Crack the egg into the centre and cook for 3-5mins, depending on how you like your egg.
  • Pour the soup into a bowl and season to taste with salt and pepper, top with the egg and sprinkle over the chorizo.

Protein: 22.7g

Carbs: 10.7g

Fat: 16g

Calories: 226


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