Sweet Potato Soup with Greek-Style Cheese

Heat half of the olive oil in a soup pot over medium-high heat. Fry the onion with the garlic for 30 seconds, then add the Peruvian spices and fry for another 30 seconds. Add the stock, both types of potatoes and the roughly chopped courgette, then bring to the boil. Set the heat to medium-low, cover with the lid and allow to cook gently for 15 minutes.

Meanwhile, roughly chop the coriander and dice the Greek-style cheese (see Tip). Bake the bread in the oven for 8 - 10 minutes.

Tip: serve the coriander separately so as to allow everyone to garnish as preferred.

In the meantime, heat the rest of the olive oil in a frying pan over medium-high heat. Fry the diced courgette for 6 - 8 minutes or until done. Season to taste with salt and pepper.

Use an immersion blender to process into a smooth soup, adding a splash of water as necessary if the soup is too thick. Stir in the balsamic vinegar and season to taste with salt and pepper.