The Ballarat Independent.

In the hunt for ethnic inspiration for tasty winter soup I stumbled across the notion of an Ecuadorian potato and cheese soup with avocado. It sounded a lot more appetizing than anything I could possibly do with turnip, celeriac, onion or brussel sprouts. I checked it out and immediately began salivating.

Then I dashed up to the shop, grabbed all the ingredients and made possibly the most addictive soup I have ever had. It helps that I could happily make a meal of any of the main ingredients on their own, so put them together and as far as I am concerned, magic happens. This is adapted from the recipe by Laylita on her blog, Laylita's recipes and is filling enough to qualify as a main meal.

1.5kg potato (about 10 medium sized), chopped
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons cumin powder
1/2 teaspoon cayenne pepper or hot paprika or chilli powder
7 cups weak stock
1 cup milk
300g white or chinese cabbage, finely shredded
1 cup cottage cheese
50g fresh coriander, chopped fine
200g feta cheese, crumbled
3 avocados, sliced or diced
hot sauce (or chilli sauce/powder to taste mixed in 1/2 teaspoon apple cider vinegar per bowl)

Melt butter and soften onion with garlic, cumin and cayenne.
Add potato pieces and stock and boil until potatoes are very well done.
Roughly mash the soup.
Reduce the heat to prevent this boiling over then add the milk and cabbage.
Cook gently until the cabbage is done to your liking.
Add cottage cheese and coriander. Mix thoroughly.
Remove from the heat.
Serve with half an avocado and a handful of feta in each bowl.
Add hot sauce to taste.

Makes 6 chunky, filling bowlfuls.