Caldo verde

1. 1

   Gently fry the onions and garlic in the olive oil until softened and translucent.

2. 2

   Chop the chorizo into small chunks and add to the with the onion.

3. 3

   Fry the onions and sausage for a few more minutes and then add the diced potatoes.

4. 4

   They will absorb all the flavour from the sausage.

5. 5

   Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until potatoes are soft.

6. 6

   Meanwhile, very finely chop the cabbage.

7. 7

   When the potatoes are ready, mash them i to the broth to make a thick base.

8. 8

   Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads to the simmering broth.

9. 9

   Add as much cabbage as the broth will support- if you want heavy soup add loads of greens, if lighter, add less

10. 10

    Simmer for a fewminutes.

11. 11

    The soup will go the colour of jade.

* Per serving · 4 servings · Values may vary.