Ingredients:
-1 bunch scallions white and light green parts roughly chopped
-3 cloves garlic
-3 stalks celery, roughly chopped
-3 carrots, roughly chopped
-2 Tbsp extra-virgin olive oil
-1/2 lb. fully cooked chorizo chopped
-1 lb. red skinned potatoes diced
-1 15oz can chickpeas, undrained
-4 cups low sodium chicken broth
-Salt and pepper
-1 lb. medium shrimp peeled and deveined
-1/2 tsp smoked paprika
-1 cup water
Directions:
1.Combine the white and light green parts of the scallions, the garlic, celery, and carrots in a food processor.
2.Pulse until fine chopped.
3.Heat the olive oil in a large pot over medium-high heat.
4.Add the chorizo and cook, stirring until browned about 4 minutes.
5.Transfer to a small bowl using a slotted spoon.
6.Add vegetables mixture to the pot and cook until softened about 3 minutes.
7.Add the potatoes, chickpeas with liquid, chicken broth, water and 3/4 tsp of salt and pepper.
8.Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes.
9.Meanwhile thinly slice the dark green part of the scallion for topping.
10.Remove the pot from the heat and stir in the shrimp, paprika, and chorizo.
11.Cover and let stand until the shrimp are pink, about 2 minutes.
12. Season with salt and pepper.
13.Divide the soup among the bowls.
14.Sprinkle with the slice scallion greens and drizzle with olive oil and enjoy.

P.S. Sorry if I didn't show the food at the end I was running late for and event, I had had to work later that day. I'll make sure I'll do it next time enjoy cooking.