Member recipe
Member recipes are not tested in the GoodFood kitchen.

Beetroot and red potato soup with halloumi croutons

By Lucy Leeman (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Rich and earthy soup with creamy halloumi
Advertisement

Ingredients

  • 1 red onion
  • 2 small/medium red potatoes
  • 3 fresh beetroot
  • 2 carrots
  • 2 celery sticks
  • 1 Apple
  • 1.25 liters of vegetable stock
  • Salt and pepper
  • Halloumi chunks and olive oil for frying
  • Bay leaf

Method

  • STEP 1
    Roughly chop the onions and fry in olive oil until soft
  • STEP 2
    Chop the beetroot and potatoes into small chunks. Add to the onions and cook for 5-10 mins
  • STEP 3
    Chop the carrots, celery and apple into small chunks. Add to the other ingredients and add the stock. Season with salt and pepper. Bring to the boil then simmer for 30-40 mins until the beetroot is soft
  • STEP 4
    Remove the bay leaf. Blend until a nice smooth consistency is reached
  • STEP 5
    Cut the halloumi into small chunks and fry in a small amount of olive oil until brown and crispy on the outside. Serve on top of the soup like croutons.
  • STEP 6
    Serve with some nice crusty bread
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content