Ingredients

• 2 fat onions
• finely chopped
• 4 cloves garlic
• crushed
• 60ml/2¼fl oz olive oil
• 1 chorizo sausage
• 6 large potatoes
• 1.5 litres/2 pints 13fl oz good vegetable or chicken stock
• salt and freshly ground black pepper
• to taste
• 2 bay leaves
• large bunch of greens or cabbage
• smoked paprika and olive oil
• for dressing

Directions

• Gently fry the onions and garlic in the olive oil until softened and translucent.
• Chop the chorizo into small chunks and add to the pan with the onion.
• Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
• Transfer the mixture to a large pan
• add the stock
• seasoning and bay leaves
• and cook until the potatoes are soft.
• Meanwhile
• very finely chop the cabbage (alternatively
• buy a cabbage-shredding machine from the market as we did).
• When the potatoes are ready
• mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness
• drain
• then add to the simmering broth.
• Add as much cabbage as the broth will support - if you want heavy soup add loads of greens
• if lighter
• add less.
• Simmer for a few minutes. The soup will go the colour of jade.
• Mix the smoked paprika with some olive oil to make a dressing
• and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.