Roughly chop the onions and fry in olive oil until soft
Chop the beetroot and potatoes into small chunks. Add to the onions and cook for 5-10 mins
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
Remove the bay leaf. Blend until a nice smooth consistency is reached
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.