* Olive oil for sautéing
* 1 large Onion, peeled and finely chopped
* 6 Cloves of Garlic, peeled and crushed (or to taste)
* 6 medium Potatoes, peeled and thinly sliced
* 450 g (1 lb) Greens of choice: (Collard greens, savoy Cabbage, Kale or a mixture of all three), jullienned
* 1800 ml water
* 225 g Chorizo sausage, casing removed and cut into 5 mm (¼”) discs
* 2 teaspoons Smoked paprika or to taste
* Sea salt and Freshly ground black pepper
* Olive oil for dressing

===Method===
* Heat 3 or 4 tablespoons of Olive oil in a Dutch oven and gently sauté the Onion and Garlic until the onion is translucent, about 5 minutes or so
* Add the Potatoes and half of the Greens and heat and shimmy until the Cabbage wilts a little
* Add the water and bring to the Boil, reduce and Simmer until the Potatoes are soft. About 15 to 20 minutes
* Purée the cooked mixture, in batches if necessary, and return to the heat
* Ass the Sausage, remaining Cabbage and season with Paprika, Salt and Pepper
* Cook for 5 to 10 minutes or until the Greens are cooked to your liking
* Ladle onto separate Soup plates
* Drizzle with Olive oil and serve with Broa
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