Remove the potatoes and the peel of the onion and make in salted water with a third of the olive oil.
Cut the cauliflower leaves into the finest strips. Rinse and drain.
Strain the cooked potatoes as well as the onion through a coarse sieve and boil the pulp in the same water one more time. Add the cabbage strips and another third of the olive oil. Stir and
Continue cooking for 10 minutes.
Bring to the table hot in soup bowls and garnish with a slice of hard “chourico” (garlic-pepper sausage).
Repeatedly add a dash of olive oil to the cups and bring to the table the soup with a piece of toasted brown bread.
Suggested drink: Dry white “vinho verde”.
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