All the greens soup with crispy grated halloumi
This fresh green veg soup is a light, vibrant dish that’s perfect for the cooler months when you’re craving something nourishing yet not too heavy.
Packed with nutrient-dense ingredients like broccoli, courgette, and peas, it offers a great source of fibre, vitamins, and antioxidants.
Broccoli is particularly rich in immune-boosting vitamin C and vitamin K for bone health, making it a great addition to your autumn meals. The fresh herbs, like basil and dill, bring a refreshing flavour along with anti-inflammatory benefits, while the garlic and onion help support your body’s natural defences.
The addition of fried halloumi on top adds a delicious, savoury crunch and a hit of protein, rounding off this simple yet nutritious meal. Perfect for a light lunch or dinner to keep you feeling energised and well as the weather turns cooler.
Ingredients
1 large onion, chopped
1 garlic clove, finely chopped or grated
400g or 1 head of broccoli, chopped
450g or 1 large courgette, chopped
200g frozen peas
800ml fresh chicken stock (or vegetable stock)
Handful of fresh basil and stalks
Small handful of fresh dill
Juice of ½ lemon
1.5 tsp sea salt
Crack of black pepper
1 packet halloumi, grated
Method
Fry the onion and garlic on medium heat for 10 minutes.
Add the broccoli and courgette, cooking for about 10-20 minutes until the vegetables have softened but kept their colour—the time will depend on how small you’ve chopped them.
Add the peas and stock, bringing the mixture to a low boil. Simmer for 5-10 minutes or until the vegetables are soft.
Add the fresh herbs (use any combination you like - basil, dill, parsley).
Blitz the soup with a hand blender until smooth.
Stir in the lemon juice, salt, and black pepper.
Halloumi: Heat about 1 tbsp of olive oil in a frying pan. Add the grated halloumi and fry on medium heat for about 8 minutes, stirring regularly, until the water has fizzled out and the cheese has started to brown.
Serve the soup with the fried halloumi on top and a sprig of dill.
