Broccoli and watercress soup with crispy chorizo crumbs

Method

1. Heat 2 tbsp olive oil in a pan and gently fry the veg for 10 minutes until soft. Stir in the smoked paprika and cook for 2 minutes. Add 450g of the purple sprouting broccoli to the pan with the stock. Bring to a gentle simmer, then cook for 5-7 minutes until the broccoli is tender. Cool slightly, stir through the watercress, then blend until smooth. Stir in a squeeze of lemon juice, taste and season.
2. Chop the chorizo into small pieces (or use 60g chopped chorizo). Heat a pan with the remaining 4 tbsp olive oil. Add the chorizo and a handful of sourdough breadcrumbs (or black pudding) and broccoli with some sea salt, tossing to coat. Cook until everything is crisp, then drain on kitchen paper.
3. Warm the soup and divide among bowls. Add the crisp fried topping and finish with a dollop of crème fraîche.