Meet our warming, spiced cauliflower soup – topped with delicious pan fried halloumi bites (imagine croutons but made from cheese – truly delicious). This creamy and nourishing option is perfect to make for lunches in advance, and is so quick to whip together for a weeknight dinner.
Time to cook: 35, Serves: 4-6
Ingredients:
- 3 tbsp extra virgin olive oil
- 2 leeks, sliced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 2 heads cauliflower, broken into florets (I used two small heads)
- 4 cups vegetable stock, or water (or 2 cubes)
- Salt and pepper – to your taste
To serve (all optional!):
- 50g (1.7oz) halloumi, sliced into small squares
- Extra virgin olive oil
- Chilli flakes
- Dukkah
- Chopped parsley
- Sourdough bread
Method:
Heat the extra virgin olive oil in a large saucepan or crock pot.
Add the leeks, curry powder and garlic. Season generously with a large pinch of sea salt and ground black pepper. Sauté for 6-7 minutes or until the leeks are soft.
Add the cauliflower and sauté for a further 3 minutes. Pour the water or vegetable stock over the top. You want the cauliflower to be just covered by the liquid. If needed, add a little extra stock or water.
Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes.
Remove from the heat and blend with a stick blender.
When the soup is almost ready, pan-fry your halloumi pieces in a little extra virgin olive oil until golden.
Serve topped with a drizzle of olive oil, dukkah, chilli flakes, chopped parsley and your halloumi croutons.
