Put a sauce pan on a medium heat. Dice the chorizo and add to the pan. Cook until crispy and then set aside on a piece of kitchen paper to absorb all the extra fat.
Leave the excess chorizo fat in the sauce pan. Slice the spring onions and add to the pan. Cook for a few mins until they soften.
Cut the dry ends off the asparagus and discard. Then cut each spear into 3 pieces and add the pan alongside the peas.
Boil the kettle and mix the stock cube with the water. Then add this to the sauce pan. Bring to the boil and then reduce to a simmer for 5mins.
And the spinach and cook for a further 2mins.
Very carefully pour into a water tight blender and blend until smooth. Pour back into the sauce pan and keep warm whilst you prep the egg.
Bring a small sauce of water to a boil, add the white vinegar. Stir the water one direction until the water spirals. Crack the egg into the centre and cook for 3-5mins, depending on how you like your egg.
Pour the soup into a bowl and season to taste with salt and pepper, top with the egg and sprinkle over the chorizo.