Leafy greens soup with chilli-honey halloumi croutons

Ingredients

For 6 servings

• •3 c. à soupe olive oil
• •1 onion or bunch of spring onions, finely chopped
• •2 garlic cloves finely chopped
• •3 floury potatoes around 500g, unpeeled and cut into 2cm cubes
• •1 l vegetable stock
• •100 g crème fraîche
• •300 g any past-their-best greens (spinach, salad leaves, kale or cavolo nero), roughly torn
• •200 g frozen peas
• •small handful past-their-best soft herbs roughly chopped
• •1 c. à soupe harissa paste
• •1 c. à soupe honey
• •250 g block halloumi cut into 2cm cubes, drained and patted dry
• •toasted buttered sourdough to serve

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.