It's not really soup weather

Still being in the midst of summer here in Australia (yes, even though it's March now and technically autumn), soup is not the first thing that usually springs to mind for a quick and comforting dinner.  But on this occasion it did and being a light soup it worked a treat.  I was feeling a bit run down and soup is always a great pick me up.  So without further ado I give you Sweet Potato and Chorizo Soup.

Sweet Potato and Chorizo Soup (serves 2)
1 chorizo (peeled if necessary, sliced)
1/2 onion, finely diced
1 clove garlic, finely diced (optional)
200g sweet potato, peeled and cut into small chunks
100g white potato, peeled and cut into small chunks (you could use all sweet potato)
300 - 400ml vegetable or low-salt chicken stock
50 - 100g baby spinach

1. In a medium pan, fry chorizo with a little bit of oil, until cooked.  Remove from pan and set aside.
2. Depending on how fatty the chorizo was add a splash of olive oil to the same pan, then add onions and garlic and cook until starting to turn translucent.
3. Add potatoes to the pan and stir often, cooking for about 10 minutes until they start to soften.  Add a splash more olive oil if they are starting to stick.  It's ok if they do stick because all of that crunchy goodness will come off the pan in the next step.
4. Add the stock to the pan, it should pretty much cover the potatoes.  Stir to loosen the crunchy bits from the bottom of the pan.  Bring to a boil, then reduce heat, cover and simmer for 15 - 20 minutes, until the potatoes are cooked through.
5. When potatoes are soft, get your potato masher and roughly mash some of the soup so you end up with different sizes of potato. 
6. Divide chorizo between bowls, ladle soup over and then top with as much baby spinach as you like.  Stir the spinach through, so that it wilts into the soup.

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