For the second instalment of Mills’ Meals, our resident cook puts her hook on a winter-warmer, Chorizo, Sweet Potato and Baby Spinach Soup!
110g or more Revilla Chorizo Puchero Extra or similar
1 clove of garlic
2 large sweet potatoes
2 large waxy potatoes (I used Cyrpriot)
6 cups of stock (Chicken or veg)
125g or 3 handfuls of fresh baby Spinach
swig of olive oil
A couple of handfuls from the middle of a loaf of bread (I used Granary), splash of good olive oil and a pinch of salt.
Text: Milly Cundall