Caldo verde (Green soup)

Serves 6

6 tbs olive oil 2 onions, peeled and chopped 3 cloves garlic, peeled and chopped 1 chorizo (about 250g), sliced 6 potatoes, peeled and cut into 1cm cubes 1.5 litres chicken or vegetable stock 2 bay leaves 500g greens, such as kale or cavolo nero 2 tsp smoked paprika bread, to serve salt and pepper

Pour 4 tbs of the oil into a large heavy pot and cook the onions and garlic over a medium heat until soft and translucent but not brown. Add the chorizo and cook for another minute or two, then add the potatoes and turn and coat them in the flavoured oil. Add the stock and bay leaves, and cook for about 15 minutes until the potatoes have softened. Remove any large tough stalks from the greens. Stack the leaves, roll them up tightly like a cigar, and shred them quite finely. Add to the soup, and simmer for another 10 minutes or so until tender. In a small bowl, mix 2 tbs of olive oil with the smoked paprika and swirl the spicy oil into the soup. Season to taste with salt and pepper and serve with bread.