Sweet potato and feta cheese cream soup

Ingredients for 4 servings:

• 250 g sweet potatoes
• 250 g potatoes
• 250 g carrot(s)
• 2 stalk(s) leeks
• 2 cloves garlic
• 1 ½ liters vegetable broth
• 100 ml cream
• 500 ml milk
• 125 g feta cheese
• 1 little pepper
• 1 tsp salt
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 tbsp soy sauce
• 1 little Tabasco
• 1 tbsp sugar
• 8 slices of toast (sandwich)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fast and tasty

Peel, wash, and finely chop the sweet potatoes, potatoes, carrots, and leeks, and place them in a pot. Peel the garlic, press it through a garlic press, and add it to the vegetables. Add 1.5 liters of vegetable stock and simmer until soft. Finely chop or crush the feta cheese. Once the vegetables are tender, puree the soup with a hand blender and then stir in the milk, cream, and feta cheese until the cheese has dissolved. Season to taste with salt, pepper, sugar, soy sauce, paprika, curry powder, and Tabasco. Serve with toasted sandwich slices, or dice the toasted slices and sprinkle them over the soup.