Start by preparing all your ingredients. Peel and cut the potatoes into small, bite-sized pieces. Deseed the green bell pepper, cut it into strips, and dice it. Peel and chop the carrot. Finely mince the yellow onion and garlic cloves. Chop the parsley. If the chorizo sausage has a casing, remove it, then cut the sausage lengthwise in half and slice it. This thorough preparation will make the cooking process smooth and efficient.

Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for about 3 minutes, allowing it to start browning and releasing its flavorful oils. Next, add the diced bell pepper and cook for 2 minutes. Stir in the minced onion and garlic, and cook for another 2 minutes, stirring frequently so nothing burns. Then add the chopped carrot, along with salt, ground black pepper, cumin powder, dried oregano, smoked sweet paprika, and ground cayenne pepper. Cook everything together for an additional 2 minutes, letting the spices bloom and the vegetables begin to soften. I find this gradual layering of flavors really brings out the best in the chorizo and veggies.

Add the tomato paste to the pot, stirring it in to combine thoroughly with the vegetables and sausage. Sprinkle in the all-purpose flour and stir, making sure it is fully incorporated—this will help slightly thicken the soup base. Next, add the peeled and chopped potatoes, and pour the chicken stock over everything. Give the soup a good mix, then bring it to a gentle boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, add the heavy cream and chopped parsley to the pot. Stir gently and let the soup cook for another 3 minutes to heat through. Taste and adjust the salt if necessary. For a richer flavor, I like to use the full amount of cream and fresh parsley—it adds wonderful color and richness. Serve the soup hot, ideally with some crusty bread on the side. Enjoy!