Beetroot and red potato soup with halloumi croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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 1Roughly chop the onions and fry in olive oil until soft
- STEP 2Chop the beetroot and potatoes into small chunks. Add to the onions and cook for 5-10 mins
- STEP 3Chop 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 4Remove the bay leaf. Blend until a nice smooth consistency is reached
- STEP 5Cut 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 6Serve with some nice crusty bread
