Preparation

Step 1
Peel the onion and garlic, chop roughly and sauté in a pot with 2 tbsp olive oil and the chorizo.
Step 2
Peel the potatoes and cut them into cubes.
Step 3
When the onion is soft and translucent, remove the chorizo and add the potatoes. Season with salt, cover and cook over a very low heat for about 10 minutes. Pour in the boiling water and cook until the potato is tender.
Step 4
In the meantime, place the cabbage in a mesh strainer and rinse it under running water.
Step 5
Purée the soup using a hand blender until the potato is mashed. Turn up the heat again and, when it starts to boil, add the cabbage and cook for about 8 minutes, uncovered.
Step 6
Drizzle the soup with the remaining olive oil and serve with the sliced chorizo.
Tip
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