Roasted vegetable soup with halloumi ‘croutons’
Prep
10 mins
Cook
30 mins
Servings
6
Difficulty
Medium
This is one of my favourite quick weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Using frozen chargrilled vegetables saves so much time and effort, while still delivering that delicious smoky flavour. The tomatoes bring brilliant lycopene, which is great for heart health, and the crispy halloumi cubes add a fun salty contrast that makes this soup feel special rather than everyday. It's comfort food that doesn't require any fussing around, perfect for when you want something warm and satisfying without the stress.
Ella x
Ingredients
- 2 tbspolive oil
- 500 gfrozen chargrilled mediterranean vegetable mix
- 14 celery sticks finely sliced
- 12 garlic cloves finely chopped
- 1 tsponion granules
- 1 tspdried mixed herbs
- 227 gcan chopped tomatoes
- 600 mlchicken stock
- 1½ lemon juiced
- 10 gparsley finely chopped
- 1 tbspblack or white sesame seeds
- 200 ghalloumi cut into 1cm cubes
Detail level
Instructions
- 1
Heat the oil in a large, deep saucepan over a medium-high heat and cook the veg mix, celery and garlic for 10 mins until the veg has softened and any excess water has evaporated. Mix in the onion granules, dried herbs, chopped tomatoes and stock. Bring to a simmer and cook for 20 mins until the liquid has reduced slightly. Season and add the lemon juice and parsley.
- 2
Meanwhile, for the croutons, heat the oil in a frying pan over a medium heat. Tip the sesame seeds onto a shallow dish and press the halloumi pieces in them to coat slightly. Fry, turning often until golden all over, about 5-7 mins. Divide the soup between bowls and garnish with the halloumi ‘croutons’ to serve.
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