Spanish Farmhouse Soup

There’s just something so comforting about a big pot of soup simmering away on the stove, especially when the weather is cold and everyone is craving something hearty, warming and full of goodness.

This Spanish Farmhouse Soup, created by our friend Ruth Pretty, is rich, smoky and wonderfully satisfying, made with a slow-simmered bacon hock stock, tender vegetables, chickpeas, smoky paprika and slices of chorizo for a little extra warmth. Finished with baby spinach and a splash of sherry vinegar, it’s the kind of nourishing comfort food that feels like a hug in a bowl.

Perfect for chilly evenings, cosy weekends, or when someone you love needs a little extra care.

Ingredients
1 bacon hock
4l (16 cups) water
30ml (2 tbsp) olive oil
1 onion (chopped)
1 tsp smoked paprika
3 carrots (chopped into chunks)
2 chorizo sausages (whole)
2 large waxy potatoes (diced)
2 x 400g tins chickpeas (drained and rinsed)
1 tsp sugar
10ml (2 tsp) sherry vinegar
100g baby spinach (stalks removed)
salt and pepper to season

Method
Place bacon hock in a large pot, cover with water and bring to the boil. Simmer till tender (approx 2 hours). Remove hock and cool. Once cold, scrape off any fat that is sitting on top of stock. Retain stock for later use.

Pour oil into a heavy-based pot, add onions and paprika, and sweat till soft. Add carrots and whole chorizo. Add reserved stock and potatoes, and simmer till potatoes are almost cooked.