…with halloumi croutons
Grab your thermos, grab a spoon…soup season is BACK. This one is vibrant, green, and fresh but it’s equally as warming, and nourishing, and honestly? just down right delicious!
To make this plant-based; cube some bread [sourdough or some kind of ‘farmhouse-style’ loaf works best here], drizzle with olive, season with salt and pepper then and pop in the oven until golden and toasted – use these as a substitute to the halloumi.
Broccoli and pea soupPrint This
- 1 tbsp extra-virgin olive oil
- 1 leek, thinly sliced
- 3 garlic cloves
- 1 head of broccoli
- 200g fresh or frozen peas
- 950ml vegetable stock
- 1/2 lemon, juiced
- 1/2 tsp of salt
- 2 pinches of pepper
- Handful of fresh parsley [plus more for garnish]
- Handful of fresh basil [plus more for garnish]
- 100g halloumi, cut into small cubes
- Pinch of chilli flakes to garnish [optional]
Instructions Begin by placing a large pan on a medium heat and adding the oil and sliced leek.
 Fry for a few minutes until the leek begins to turn translucent and then add the garlic and combine.
 Using a knife chop the broccoli into florets and chop the stalk into chunks. Place all of it into the pan along with the peas, vegetable stock, lemon juice, salt, pepper, fresh parsley and fresh basil.
 Combine and leave to simmer on a medium heat for 20 minutes until the broccoli is soft. Don’t cover with a lid or the soup will lose its green colour.
 When the soup has 5 minutes to go heat a separate pan on a medium heat and once hot add the halloumi cubes. Cook for a few minutes on each side.
 Use a hand blender or empty the soup into a blender and blend until smooth.
 Divide the soup into your chosen serving dish, top with halloumi cubes and some extra fresh herbs. Add a pinch of chilli flakes should you wish.