Summary

Ingredients

• 0.5 liter ½ vegetable stock
• 2 spring onions, cut into rolls
• 2 cloves garlic, pressed
• 0.5 teaspoon ½ garam masala
• 1 large carrot (s), can be more
• 0.5 ½ tuber fennel
• 2 chilli pepper (s), red
• 2 papaya, ripe
• 50 g cream cheese
• 125 g feta cheese
• 2 tablespoon oregano, fresh or dried, more
• 1 tablespoon parsley, fresh or dried, more
• salt and pepper
• Cayenne pepper
• Lovage, ground
• Chili powder

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Instructions

1. First, simmer everything up to and including the red chillies covered for about half an hour so that the carrots and fennel are cooked soft. Possibly add a little more water afterwards if too much has boiled away.
2. In the meantime you peel the papayas, core them and cut them into cubes, then add them to the pot and simmer again for about 15 minutes over low heat.
3. Then you puree everything well, you can leave a few carrots in it, it gives the soup a little bite. Then you add the cream cheese, all the herbs and spices and taste.
4. Finally, dice the feta and add to the soup, simmer briefly so that the cheese is a little soft and warm.
5. Serve hot with a baguette.