Caldo verde

Method

1. Heat the oil in a large pan and cook the onions and garlic gently for about 5 minutes until transparent, but not browned.

2. Add the chorizo and continue to fry gently. Stir in the diced potatoes, which will absorb all the flavours from the chorizo.

3. Add the stock and the bay leaves, season with salt and pepper, bring to the boil and simmer for 12-15 minutes, until the potatoes are soft. Mash the potatoes in the broth, forming a thick chowder.

4. In another pan, blanch the greens for 1-2 minutes in boiling water to remove any bitterness. Drain and squeeze out any excess liquid, then add as much of the greens to the broth as it will support. If you want a heavy soup add more; if you like it lighter, add less. Simmer for a few minutes more to heat through, then ladle into bowls.

5. For the garnish: mix a little smoked paprika with olive oil and swirl this into the vibrant green soup. Serve with chunks of hearty country bread.