This delicious, spicy soup is hearty enough for a main meal. Serve with crusty, farmhouse bread for mopping up the last few mouthfuls.
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 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 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 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 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
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.