Heat 2 tablespoons of olive oil over a medium heat.
Gently fry the onions and garlic in the olive oil until softened and translucent.
Chuck your chorizo sausage into the pan
Fry the onions and sausage for a few more minutes and then chuck in the potatoes. They will absorb the tasty flavours in the pan
Transfer to a large pan, add your stock, seasoning to taste and bay leaves, Cook until your spuds are soft.
Mash your potatoes into the broth to make the a thick base
Add the Sprout tops (the heavier you want your soup the more you should add). Allow 4 - 5 mins.
Mix the smoked paprika with some olive oil to make the dressing and swirl this red magic into your vibrant green soup.