Spicy Spanish soup for lunch

I'm not a big bread person, so I love to have soup for lunch instead. Most of the time I just buy read-made soup pots, but today being Sunday I decided to cook my own Spanish-style potato and sausage soup. The most important element of this dish is the chorizo, you really can't get the same taste without it. Not bad for the first non-vegetarian dish on this blog! (If you do want to leave it out, try adding a lot of paprika for the smoky flavour).

Ingredients
500 grams of sweet potato

2 medium onions
2 cloves of garlic
2 sweet pointed peppers
150 grams of carrots
150 grams of celery
100 grams of chorizo (a spicy Spanish sausage)
1 red chilli
2 vegetable stock cubes
salt and pepper
olive oil

If you're extra-keen, skin the pointed peppers. In any case, remove the core and seeds from the peppers and the chilli. Finely chop the peppers, chilli, onions, garlic, sweet potato, celery and carrots; slice the chorizo thinly. Fry these ingredients in a big soup pan in a little olive oil and let them soften for about ten minutes. Bring a litre of water to the boil. Crumble up the stock cubes and add them to the soup with the water. Bring to a boil, then turn down the heat and let the soup simmer for another ten minutes. Just before serving, squash the vegetables with a masher. Serve with chunky bread, if you're that kind of a person.