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

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

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

Meanwhile, very finely chop the cabbage.

When the potatoes are ready, mash them i to the broth to make a thick base. Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads 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 fewminutes. The soup will go the colour of jade.