Pauline’s travel at home blog

Step 1: Prepare the broth. Chop the garlic and the onion. Peel the sweet potato and potatoes and cut into cubes of about 3 cm. Cut the courgette into 1 cm cubes.

Step 2: Heat half the olive oil in a soup pan and fry the garlic and onion for 2 minutes on medium heat. Then add the cumin and paprika and fry them. Then add the broth, potatoes and sweet potato. Bring this to the boil and lower the heat to medium heat. Cover the pan and simmer the potatoes and sweet potato for 15 minutes.

Step 3: Cut the feta cheese and (if you want) the fresh coriander. Chop the cashew nuts into pieces. Heat the rest of the olive oil in a frying pan and fry the cubes of courgette until they are brown. Season to taste with salt and pepper.

Step 4: Puree the soup with a hand blender. Season the soup to taste with salt and pepper and, if necessary, add extra water to dilute the soup.

Step 5: Divide the soup over deep plates or bowls and garnish with the feta cheese, cashew nuts, fried courgette and coriander.

Tip: you can add baguette and a good glass of wine  . Bon appetit!