Member recipe

Beetroot and red potato soup with halloumi croutons

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Cooking time

Prep: 15 minutes Cook: 50 minutes

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Serves 4

Rich and earthy soup with creamy halloumi

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  • 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


  1. Roughly chop the onions and fry in olive oil until soft

  2. Chop the beetroot and potatoes into small chunks. Add to the onions and cook for 5-10 mins

  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

  4. Remove the bay leaf. Blend until a nice smooth consistency is reached

  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.

  6. Serve with some nice crusty bread

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Lucy Leeman's picture
Lucy Leeman
18th Mar, 2018
I read somewhere else on this site, wear gloves when coping your beetroot to avoid staining you're fingers.