Sweet Potato Soup with Greek-Style Cheese

• Heat a drizzle of olive oil in a soup pot over medium-high heat. Fry the onion with the garlic for 30 seconds.
• 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.
• Turn the heat to medium-low, then cover with the lid and allow to cook gently for 15 minutes.

• Meanwhile, roughly chop the coriander.
• Dice the cheese (see Tip).
• Bake the bread in the oven for 8 - 10 minutes.

Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time. 

• In the meantime, heat a drizzle of 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.