Prepare your crispy chorizo. Sauté in olive oil until crispy. If you want your chorizo extra crispy, bake in your oven or air fryer at 400 degrees for 15-20 minutes.
Prep your ingredients - finely dice the onion, mince the garlic, peel and roughly chop the potato, and chop the asparagus stalks into thirds.
In a large pot, saute the onion and garlic in olive oil until softened, about 5 minutes. Add in the asparagus and potatoes and cook covered for 15 min or until the potatoes are slightly fork tender.
Add in the dill, paprika, salt, pepper, parsley, and oregano along with the vegetable broth. Stir together then remove from heat.
Give the mixture a few minutes to cool down then go in with your immersion blender. Blend until the mixture is completely smooth. If you don’t have an immersion blender you can transfer the soup to a blender.
Serve your soup topped with the crispy chorizo, an optional drizzle of coconut milk and olive oil, and a piece of bread.