- 2 fat onions
- 4 cloves garlic crushed
- 2-3 tbsp olive oil
- 1 chorizo sausage chopped into small chunks
- 6 large potatoes diced
- 2 pints stock chicken, ham or vegetable
- 2 bay leaves
- 1 large bunch sprout tops (roughly 300-500 grams) finely chopped or shredded
- salt and pepper to taste
- smoked paprika to taste
- Heat 2 tablespoons of olive oil over a medium heat.
- Gently fry the onions and garlic in the olive oil until softened and translucent.
- Chuck your chorizo sausage into the pan
- Fry the onions and sausage for a few more minutes and then chuck in the potatoes. They will absorb the tasty flavours in the pan
- Transfer to a large pan, add your stock, seasoning to taste and bay leaves, Cook until your spuds are soft.
- Mash your potatoes into the broth to make the a thick base
- Add the Sprout tops (the heavier you want your soup the more you should add). Allow 4 – 5 mins.
- Mix the smoked paprika with some olive oil to make the dressing and swirl this red magic into your vibrant green soup.
