Spanish Potato Soupwith Chorizo

Heat a large pot over medium heat and add the sliced chorizo, cooking until the paprika‑infused oil renders.

Add the diced onion, red bell pepper, minced garlic, and diced carrot, sautéing until softened.

Stir in the paprika and smoked paprika, then cook the tomato paste for a minute.

Sprinkle in the flour and mix well before adding the cubed potatoes.

Pour in the vegetable stock, bring to a boil, then reduce heat and simmer until the potatoes are tender.

Finish the soup with a splash of cream, season with salt and black pepper to taste, and serve hot.

Garnish the finished soup with chopped fresh parsley.