Gently fry the onions and garlic in olive oil until translucent.
Chop the chorizo and add it to the pan with the onions.
Fry for a few minutes then add diced potatoes to absorb the flavors.
Transfer to a large pan, add stock, seasoning, and bay leaves, and cook until potatoes are soft.
Finely shred the cabbage while the potatoes cook.
Mash the softened potatoes into the broth to create a thick base.
Blanch the greens in boiling water for one minute, drain, and add to the broth.
Simmer for a few minutes until the soup turns a jade color.
Mix smoked paprika with olive oil and swirl into the soup before serving.