Portuguese caldo verde
Fry a chopped onion, a bay leaf and plenty of chopped garlic in extra-virgin olive oil. Add diced agria potatoes then cover well with vegetable stock. Simmer until the potato is soft. Puree about ¾ of the soup and add it back to the unpureed soup then add thin sliced blanched curly kale or savoy cabbage, and sliced fried chorizo sausages . Taste, season and serve. Read all of Ray McVinnie's soup ideas here.