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Leafy greens soup with chilli-honey halloumi croutons

Leafy greens soup with chilli-honey halloumi croutons served in several bowls

Leafy greens soup with chilli-honey halloumi croutons

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

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.6 ratingsRate

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

Vegetarian

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Sourdough

A star rating of 3.7 out of 5.20 ratings

Charred onion & whipped feta flatbreads

A star rating of 4.8 out of 5.21 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal369
fat23g
saturates12g
carbs22g
sugars7g
fibre5g
protein15g
salt1.68g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2025

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A star rating of 4.2 out of 5.6 ratings

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