Ingredients are approximate, and can be varied depending on what is available and taste.
Take one medium-size kumara (sweet) potato, peel and cut into quarters, and boil for 20-30 minutes
Take one head of brocolli, wash and cut stem into sections, break off florets, and steam for 10 minutes.
Conserve the liquor from cooking both brocolli and kumara.
Chop an onion and a couple of bulbs of garlic, and a bunch of fresh coriander, and add to the liquor, bring to the boil.
Add salt, pepper and a teaspoon of balsamic or red wine vinegar.
Simmer for ten minutes, then take off heat, and add cooked kumara and brocolli.
Grate 200g cheese into soup, stirring to ensure it melts in.
Using hand-held blender, mix the ingredients together, either coarsely or into a thin paste as preferred.
Bring the liquid back to simmer for five minutes.
The soup is now ready to serve; served best with home-made soda bread.
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