Serves 4

Heat 4 tbsp olive oil in a heavy saucepan over medium heat and sauté onion and garlic for 5 minutes or until beginning to soften. Add potatoes, season with salt and cook for a further 5 minutes. Add water and simmer for 25-30 minutes or until potatoes are soft. Mash the potatoes into the liquid to produce a smooth purée. Add the shredded kale and simmer for 5 minutes. Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat and sauté the linguica slices, sprinkling the paprika over them in the pan, for 3-4 minutes. Add to the soup, then ladle the soup into bowls and season with freshly ground black pepper. Serve with a swirl of olive oil in each bowl and slices of corn bread.