Recipe for Sweet Potato and Cilantro Soup

Preheat the oven to 180°C (160°C for fan ovens).

Prepare the broth with hot water.

Chop the garlic and dice the onion. Peel the sweet potato, carrot, and potatoes. Cut them into 2 cm cubes.

Heat a drizzle of olive oil over medium-high heat in a pot. Sauté the onion and garlic for 1 minute. Add 1 teaspoon of Peruvian spices per person (it's spicy! Adjust according to your taste). Mix well.

Add the broth, potatoes, carrot, and sweet potato, then bring to a boil. Cover and let simmer for 15-17 minutes over medium-low heat, or until the tip of a knife easily pierces the vegetables.

Place the rolls on the oven rack. Bake them for 3-5 minutes, or until they are lightly golden.

Meanwhile, remove the leaves from the coriander and chop them roughly. Cut the cheese into cubes. Slice the avocado in half, remove the pit, scoop out the flesh with a spoon, and then cut it into thin slices.

Blend the vegetables with an immersion blender, then add a splash of milk (and a splash of water if the texture is too thick for your taste) until you achieve a result close to a creamy soup. Stir in the balsamic vinegar. Season with salt and pepper.

To finish, serve the soup in deep bowls. Garnish with cheese, crushed cashews, avocado slices, and cilantro. Accompany it all with warm bread.