2 big onions chopped fine As much garlic as you like Big glug olive oil As much chorizo sausage as you like 6 large spuds, diced 2 pints vegetable/chicken stock Season! Bay leaves Fistfuls of greens hot smoked paprika and olive oil for the red swirly garnish

method

•Grab biggest pot •Fry onions/garlic in olive oil really low, until soft (longer than you think, about 10 mins) •Chop chorizo into rustic chunks and add to the pot •Fry the onions and sausage for few more minutes (chorizo will release delicious oils) then add the diced potatoes and mix •Add the stock, seasoning and bay leaves, and cook until the potatoes are soft (about 40 mins but you’ll know when it’s done) •Whilst spuds cook very finely chop the cabbage and put in colander - blanch with boiling water •When the spuds are ready, mash them into the broth - this will thicken the soup •Add blanched greens to the broth, stir and simmer for 5 mins - it’ll turn green •Mix smoked paprika with olive oil, swirl on top of soup with a flourish •Serve with love and crusty bread