Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Leafy greens soup with chilli-honey halloumi croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 3 tbsp olive oil
- 1 onionor bunch of spring onions, finely chopped
- 2 garlic clovesfinely chopped
- 3 floury potatoesaround 500g, unpeeled and cut into 2cm cubes
- 1 litre vegetable stock
- 100g crème fraîche
- 300g any past-their-best greens(spinach, salad leaves, kale or cavolo nero), roughly torn
- 200g frozen peas
- small handful past-their-best soft herbsroughly chopped
- 1 tbsp harissa paste
- 1 tbsp honey
- 250g block halloumicut into 2cm cubes, drained and patted dry
- toasted buttered sourdoughto serve
Nutrition: Per serving (6)
- kcal369
- fat23g
- saturates12g
- carbs22g
- sugars7g
- fibre5g
- protein15g
- salt1.68g
Method
step 1
Heat 2 tbsp of the oil in a large, deep saucepan over medium-high heat. Stir in the onion and a pinch of salt and cook for 6-8 mins until softened around the edges. Stir in the garlic and potatoes and cook for 2-3 mins until fragrant. Pour over the stock and bring to a simmer. Let it bubble away for 10-15 mins until the potatoes are just tender then pour in the crème fraîche, greens and frozen peas. Bring back to a simmer and cook for 4-5 mins until the greens have all wilted and the crème fraîche has dissolved. Stir in the herbs and using a hand blender, blitz until smooth. Season.
step 2
Meanwhile, heat the remaining oil in a frying pan. Stir in the harissa and honey and let it melt. Pour into a bowl, then add the halloumi to the pan and brown all over, shuffling the pan occasionally for 4-5 mins. Return the harissa mixture to the pan and stir quickly to coat the halloumi. Scatter the halloumi croutons on top of the soup and serve the sourdough on the side.