2 tablespoons olive oil
2 onions, chopped
2 garlic cloves., finely chopped
150 g (5 oz) chorizo in one piece, skinned and diced
625 g (1/4 lb) or 3 small baking potatoes, cut into 1 cm (1/2 inch) dice
1 teaspoon smoked paprika
1.2 litres (2 pints) hot chicken stock
125 g (4 oz) green cabbage, finely shredded
salt and pepper


1.Preheat the slow cooker if necessary.
2.Heat the oil in a large frying pan, add the onions and fry, stirring, for 5 minutes or until lightly browned.
3.Add the garlic, chorizo, potatoes and paprika and cook for 2 minutes.
4.Transfer the mixture to the slow cooker pot, add the hot stock and season to taste with salt and pepper.
5.Cover with the lid and cook on low for 6-8 hours.
6.Add the cabbage, replace the lid and cook on high for 15-20 minutes or until the cabbage is tender.
7.Ladle into bowls and serve with warm crusty bread, if liked.
8.FOR CALDO VERDE WITH PUMPKIN, prepare the soup as above, reducing the baking potatoes to 375 g (12 oz) and adding 250 g (8 oz) peeled, deseeded and diced pumpkin.
9.Reduce the chicken stock to 900 ml (1 1/2 pints) and add a 400g (13 oz) can chopped tomatoes.

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