Photos of ingredients.

The calculation of the products is given in 3 quart saucepan. Pour in a pan of water approximately one-third (i.e. about a liter). Wash and randomly chop the vegetables. Carrots cooked the longest, so it should be cut thinner. Add the vegetables and Bay leaf (if using) in a pan, wait until boiling and reduce the heat. The water is not salt, all the salt in the soup of cheese. By the way, if you suddenly lying around wilted lettuce, which is not hungry, it's easy to add to soups, especially those that contain cabbage.

While vegetables cook, make zazharku. Chop or squeeze chesnokodavilku garlic, slice the onion (can't go into too much detail). Spices to keep on hand. If you use several individual spice, not a mixture, measure them all into one dish, because the spices we cook with garlic, and the time to open separate jars and bags will not be: garlic will burn. What to take spices in this soup, in addition to the classic black pepper, goes well nutmeg, allspice and basic Indian combination of turmeric, cumin and coriander. I really like the seasoning of "Indane" for potatoes. But alas! - she's long gone and in our area it is not sold, so I made the mix, focusing on the composition of "Indane". If anyone is interested, the recipe is under the description.

Heat the oil in a frying pan and add the garlic and spices. Fry half a minute-a minute. I have just enough time to grab the camera and press the button.

Add the onion and reduce the heat to medium. Sauté until soft. For everything (along with garlic and spices) no more than 5 minutes.

Add zazharku in the soup and simmer until the carrots are soft. Chop in the pan the cheese and wait until boil again (a few minutes). 140-150 g of cheese in 3-quart saucepan is enough, but we have feta sold in packs of 200g, and the remnants I have lost forever, so I gave up and went to put the whole pack.

Remove the soup from heat and carefully grind in a blender. Do not forget to remove the Bay leaf! For the perfect creamy texture it is better to split the soup for 2-3 servings (the blender will be easier to handle with less), but I'm frankly too lazy to do.

Heat milk in the microwave or separate pan. Boil is not necessary (it is the same you probably pasteurized), enough heat that when added to the soup it gets cold. If you for one lunch the whole pot not mastered (he is VERY rich, consider serving small portions), then, cooled down and then the soup will thicken much, so the next day it will have to dilute with cold milk. I this step is not photographed, so I had to insert a photo of the last step.

Serve with greens and bread (best toasted in the toaster), dry bread or croutons. I have soup sprinkled with onion chives, it is in our area, it is more popular than regular green onions. Of all the types of bread this soup is best combined with black. I black bread, unfortunately, do not get so easy, so I replace the bread Finn Crisp. Bon appetit!