This was our Sunday lunch today! We tend to have some sort of soup on Sundays for lunch (and Saturdays too for that matter!) followed by a proper ‘sunday lunch’ around 6ish. Because the kids normally have a sleep at 12 for a couple of hours it’s too rushed trying to get lunch ready before then….nor do we have much of an appetite for a roast and pud at 11.30am! So today’s soup was this new-to-me gem of a recipe (although I’ve now made it three times in less than a week!), and the kids loved it too.
A big thank you to my friend Susie for emailing me it. Susie and her partner Gary run a training retreat for cyclists and triathletes in the mountains of central Portugal (www.delucci.co.uk), and regularly cook up this fabulous soup for themselves and hungry guests, either as a filling starter or a light lunch or supper served up with a hunk of bread.
Very quick and easy to make, it’s filling, nutritious, warming and bursting with flavour. You can use any greens in this recipe, I used savoy cabbage as it’s very much in season now (although admittedly I had to buy mine, as my Savoys are in very poor miniscule shape!) and it worked splendidly. If you want to add less of the greens then do so to make a slightly thinner soup, add more to make it a heavier.
Enough for 4:
1 very large or 2 small onions, finely diced
3 cloves of garlic, finely chopped
150g chorizo, sliced and each slice cut into 6/8 small pieces
600g potatoes (about 4 large ones), peeled and diced into 1cm chunks
700ml of chicken stock
300ml of water
2 bay leaves
salt & pepper
400g savoy cabbage or other greens, very finely shredded
Saute the onions and garlic with a glug of olive oil in a very large saucepan. Cook until soft and translucent.
Now add the chorizo pieces to the onion and continue to saute for a few more minutes. Add the diced potatoes and stir well.
Pour in the stock and water to the onions and potatoes along with plenty of black pepper (you can add salt if you wish but the Chorizo and stock both contain plenty). Simmer until the potatoes are soft and cooked through. Mash the potatoes into the stock (by using a potato masher).
Add your finely shredded greens to the soup. If you want a heavy soup add as much as the soup will take! If you want it lighter add less than my suggested 400g.
Simmer until the greens are cooked.
Adjust the seasoning and serve immediately with a large hunk of bread.