Feta – potato – carrot – soup "Ariane"

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 3 carrots
• 400 g potatoes, floury
• 1 tbsp butter
• 1 liter vegetable broth, instant
• 1 cm ginger
• 1 small chili pepper(s), if desired
• 200 g feta cheese
• 1 bunch of coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and roughly chop the onions, garlic, carrots, ginger, and potatoes (cutting them into eighths is enough), and sauté them in a little butter. Deglaze with the stock and simmer with the chili pepper (you can also omit it) for 15 minutes. Remove the pot from the heat. Fish out the chili. If you like it spicy, you can leave it in. Puree everything with a hand blender. Crumble the feta cheese into the soup and stir in. The feta cheese will melt slightly. Season to taste with salt and pepper or stock (I like the intense feta flavor enough). Garnish with finely chopped cilantro (never cook the cilantro with the soup, as it will taste soapy!). The soup is very quick and requires little effort. It is particularly suitable for freezing and reheating in the microwave (always add fresh cilantro).