Leafy greens soup with chilli-honey halloumi croutons

Method

1. 1

   Heat 2 tbsp of the oil in a large, deep saucepan over medium-high heat. Stir in the onion and a pinch of salt and cook for 6-8 mins until softened around the edges. Stir in the garlic and potatoes and cook for 2-3 mins until fragrant. Pour over the stock and bring to a simmer. Let it bubble away for 10-15 mins until the potatoes are just tender then pour in the crème fraîche, greens and frozen peas. Bring back to a simmer and cook for 4-5 mins until the greens have all wilted and the crème fraîche has dissolved. Stir in the herbs and using a hand blender, blitz until smooth. Season.

2. 2

   Meanwhile, heat the remaining oil in a frying pan. Stir in the harissa and honey and let it melt. Pour into a bowl, then add the halloumi to the pan and brown all over, shuffling the pan occasionally for 4-5 mins. Return the harissa mixture to the pan and stir quickly to coat the halloumi. Scatter the halloumi croutons on top of the soup and serve the sourdough on the side.

Nutrition

calories

369 calories

fatContent

23 grams fat

fiberContent

5 grams fiber

sugarContent

7 grams sugar

sodiumContent

1.68 milligram of sodium

proteinContent

15 grams protein

carbohydrateContent

22 grams carbohydrates

saturatedFatContent

12 grams saturated fat

Indicative values from the source, for the original recipe.

Reviews