Mote de Queso (Colombian Cheese and Yam Soup)

Ingredients

• 6 servings cilantro to garnish fresh
• 1 cup cheese feta cheese crumbled
• 2  garlic cloves minced
• 2 teaspoons ground cumin 
• 1  juice of lime 
• 2 tablespoons oil 
• 6 servings salt to taste
• 4  scallions chopped
• 1 cup tomatoes diced
• 7 cups water 
• 0.5 cup onion diced white

Equipment

• frying pan
• pot

Directions

1. Place the ñame and water in a medium pot. Cook over medium heat for about 45 minutes or until the ñame is soft and tender.While the ñame is cooking, prepare the sofrito for the soup by heating the oil over medium heat in a skillet.
2. Add the onions, scallions, tomato, garlic and cumin. Cook, stirring frequently, until the onions are tender, about 7 minutes. Set aside.Turn the heat to low and add the sofrito and cheese to the cooked ñame.
3. Let cook for about 10 more minutes. You can add more water if the soup is too thick. The consistency of the soup should be creamy with small tender chunks of ñame.
4. Add salt to taste, mix well and remove from the heat.
5. Add lime juice and serve immediately.