Name: Leafy greens soup with chilli-honey halloumi croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 tbsp 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 litre vegetable stock; 100g crème fraîche; 300g any past-their-best greens (spinach, salad leaves, kale or cavolo nero), roughly torn; 200g frozen peas; small handful past-their-best soft herbs roughly chopped; 1 tbsp harissa paste; 1 tbsp honey; 250g block halloumi cut into 2cm cubes, drained and patted dry; toasted buttered sourdough to serve

Leafy greens soup with chilli-honey halloumi croutons

Make this vibrant green soup with any leafy greens or herbs you spot discounted at the supermarket for a budget-friendly and nutritious lunch

40 min total 10 min prep 30 min cook 6 369 cal

Instructions

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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 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.