1 tbsp olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, chopped
2 fat cloves of garlic, peeled and finely chopped
Salt and freshly ground pepper
750g floury potatoes, peeled and cut into cubes
half a medium green cabbage (about 400g)
4-6 thick pieces of slicing chorizo
Extra virgin olive oil, to serve

Heat the oil over a medium heat in a large saucepan. Add the onion, carrot and celery, season well, reduce the heat and cover the pan. Sweat the vegetables gently, stirring once or twice, for about 10 minutes. Add the potatoes and 1.25 litres of water, bring to the boil, reduce to a simmer and cook, covered for about 15 minutes, or until the potato is soft.

Meanwhile, cut the core out of the cabbage and slice the leaves very, very finely (this is important). Put them in a colander and pour a kettle of boiling water over them to wilt them down a bit.

Puree the soup, ideally in the pan with a stick blender. Add the cabbage, return the soup to a simmer and cook, stirring regularly, for 5-10 minutes, or until the cabbage is tender. Taste the soup and season it generously. You can serve it straight away but it will taste even better if you leave it a few hours, or overnight, so the flavours develop.

Put a piece of chorizo in each bowl, ladle the hot soup on top and finish with a lavish swirl of extra virgin olive oil.