Cabbage and Tomato Soup

1. 1

   Heat the olive oil, then add the chorizo, fry until the chorizo has gone crispy but don't burn it.

2. 2

   Remove the chorizo from the oil.

3. 3

   Then reduce heat to medium and add the two cans of tomatoes, onions and bay leaves, and fry for a further 5-10 minutes.

4. 4

   Then add about 2-4 cups of water and stock cube and bring to the boil.

5. 5

   Once it's boiling add the potatoes and kale.

6. 6

   Boil until the potatoes and kale are cooked, approximately 15-25 minutes extra.

7. 7

   Add a bit more water if necessary.

8. 8

   Check seasoning is good before serving and let it rest for 10-20 minutes.

* Per serving · 4 servings · Values may vary.