30 MINS | FEEDS 4

Any greens soup with halloumi croutons

A speedy midweek dinner that uses one of my favourite store cupboard staples - harissa (I especially like rose harissa).

METHOD

1. In a saucepan, gently fry the onions with the olive oil/butter for 8 minutes.

2. Add the potatoes, salt and pepper and fry for 5 mins, stirring occasionally.

3. Add the stock/broth, put the lid on, bring to the boil & immediately turn to a medium simmer for 10 mins until the potatoes are tender.

4. Add the greens and peas for another 3-5 minutes until wilted and tender. Blitz then season to taste.

5. For the drizzle, simply mix all the ingredients together and season to taste.

6. For the halloumi, pat the chunks dry then fry with the olive oil for about 30 seconds on each side until golden.

7. Serve the soup with the halloumi croutons and drizzle on top.

INGREDIENTS

For the soup:
1 onion, leek or bunch of spring onions, sliced
2 tbsp olive oil or butter
2 medium potatoes, diced
100g greens (spinach, kale, watercress)
2 big handfuls frozen peas
100ml any milk
Handful of herbs
1-1.2 litres veg stock /broth
Sea salt & black pepper

For the halloumi croutons:
250g halloumi, chopped into 2cm chunks
1 tbsp olive oil

For the herby drizzle:
Handful parsley/mint/basil/coriander
6tbsp olive oil
2 tbsp vinegar or citrus juice
Sea salt & pepper