Name: Leafy Greens Soup with Chilli-Honey Halloumi Croutons Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
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 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

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 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

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large, deep saucepan over medium-high heat. Add the onion and a pinch of salt, cooking for 6-8 minutes until softened at the edges. Stir in the garlic and potatoes, cooking for another 2-3 minutes until fragrant.

Step 2: Pour in the vegetable stock and bring to a simmer. Let it cook for 10-15 minutes until the potatoes are just tender.

Step 3: Add the crème fraîche, greens, and frozen peas. Return to a simmer and cook for 4-5 minutes until the greens have wilted and crème fraîche has dissolved.

Step 4: Stir in the herbs, then use a hand blender to blitz the soup until smooth. Season to taste.

Step 5: Meanwhile, heat the remaining 1 tablespoon of olive oil in a frying pan. Add the harissa paste and honey, stirring until melted together.

Step 6: Add the halloumi cubes to the pan and brown all over, shaking the pan occasionally, for 4-5 minutes.

Step 7: Return the harissa and honey mixture to the pan, stirring quickly to coat the halloumi evenly.

Step 8: Ladle the soup into bowls, scatter the chilli-honey halloumi croutons on top, and serve hot with toasted buttered sourdough on the side.

Tips & Variations

Use any tender leafy greens you have on hand to reduce waste and add freshness.

If you prefer less heat, reduce the harissa or replace it with mild paprika.

For a vegan option, swap halloumi for fried tofu and use coconut cream instead of crème fraîche.

Adding a squeeze of lemon juice before blending brightens the flavor.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas will work nicely. Add them at the same stage as frozen peas and cook until tender.

How can I make the soup thicker or thinner?

To thicken, simmer longer uncovered to reduce the liquid or add extra potatoes. To thin, stir in more vegetable stock or water until you reach your desired consistency.