This delicious, spicy soup is hearty enough for a main meal. Serve with crusty, farmhouse bread for mopping up the last few mouthfuls.
Serves: 4
Skill level:Easy peasy


  • 400g (14oz) small potatoes, unpeeled and thinly sliced
  • 1 medium onion, peeled and sliced
  • 1.5 litres (2½ pints) vegetable or chicken stock, or water
  • 200g (7oz) Savoy cabbage
  • 225g (7½ oz) chorizo ring, sliced
  • Salt and freshly ground black pepper
  • Handful of flat-leaf parsley leaves


  1. 1 Put the slices of potato and onion in a large pan with the stock or water. Cover, bring to the boil, then turn the heat down to a simmer and cook for 15 mins.
  2. 2 Finely shred the cabbage and put it on top of the potatoes and onion in the pan, half cover and let it steam for 5 mins.
  3. 3 Meanwhile, heat a frying pan, add the slices of chorizo and let them cook, turning them once, for about 5 mins until the oil runs out and the slices brown a little.
  4. 4 Stir the cabbage into the soup in the pan. Season well, then spoon into large, warmed soup bowls. Spoon the chorizo slices on top and drizzle with the remaining paprika-flavoured oil. Garnish with parsley leaves. (Not suitable for freezing.)

Nutritional information per portion

fat 14.0g calories 284(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.