1. Heat 1 Tbsp each of olive oil and butter, then gently fry onion and garlic crushed in sea salt. Stir in diced potato and cook 5 minutes.
2. Add hot chicken stock and bay leaves and simmer 15-20 minutes until potatoes are soft, mashing them lightly into the stock as you go. Add the finely shredded kale leaves and simmer for 5 minutes until tender.
3. Season and serve with slices of fried chorizo, a little lemon zest a swirl of good olive oil and cornbread.

More of Warren's global soups

• Mexican tomato and tortilla soup
• Smoked fish soup
• Beef and beet broth