Sunshine Soup

with honeyed halloumi croutons

Serves 4

INGREDIENTS:

2 tbsp olive oil 

4 carrots, peeled and roughly chopped

2 cloves of garlic, crushed 

2 inches of fresh ginger, peeled and grated 

1 onion, peeled and roughly chopped

1 potato, peeled and roughly chopped 

1 litre of chicken or vegetable stock 

For the honeyed halloumi croutons

200g halloumi

1 tbsp honey

sea salt and freshly ground black pepper 

METHOD:

Warm the olive oil in a saucepan over a low heat. Next stir in the onion, garlic, potato, ginger and carrots. Season with sea salt and freshly ground black pepper. Cover and cook for 10 minutes, stirring occasionally until the carrots are tender. 

Remove the lid and pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 15 minutes. Pour the soup into a food processor and blend to a smooth consistency. 

Next make honeyed halloumi croutons Place a frying pan over a medium heat and add one tablespoon of olive oil. Add the cubed halloumi and gently stir-fry on all sides, until slightly golden. Stir in the honey to coat the halloumi croutons. Season with sea salt and freshly ground black pepper. Place on a plate lined with paper towel. 

To serve, pour the soup into bowls and garnish with the honeyed halloumi croutons.

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