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Export 9 ingredients for grocery delivery
Step 1
Gently fry the onions and garlic in the olive oil until softened and translucent.
Step 2
Chop the chorizo into small chunks and add to the pan with the onion.
Step 3
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.
Step 4
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
Step 5
Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
Step 6
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.
Step 7
Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
Step 8
Simmer for a few minutes. The soup will go the colour of jade.
Step 9
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.
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