Summary

Ingredients

• 250 g sweet potato (s)
• 250 g potato (s)
• 250 g carrot (s)
• 2 leeks
• 2 cloves garlic
• 1 ½ liter vegetable stock
• 100 ml cream
• 500 ml milk
• 125 g feta cheese
• 1 little pepper
• 1 teaspoon salt
• 1 teaspoon paprika powder
• 1 teaspoon curry powder
• 1 tablespoon soy sauce
• 1 little Tabasco
• 1 tablespoon sugar
• 8 slices toast bread (sandwich)

Print Recipe Pin Recipe

Instructions

1. Clean, peel, wash and chop sweet potatoes, potatoes, carrots and leeks and place in a saucepan. Peel the garlic, press it through a garlic press and add to the vegetables. Top up with 1.5 liters of vegetable stock and cook until soft.
2. Cut or press the feta cheese into small pieces.
3. When the vegetables are soft, puree the soup with the magic wand and then stir in the milk, cream and feta cheese until the cheese has somewhat dissolved. Season to taste with salt, pepper, sugar, soy sauce, paprika powder, curry and Tabasco.
4. Serve with toasted sandwich slices, or cut the toasted slices into cubes and sprinkle on the soup.