Tomato and Vegetable Soup With Halloumi Tomato and Vegetable Soup With Halloumi

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Warm spices add exotic flair to this veggie-packed soup. You'll find halloumi, a firm cheese that holds its shape when cooked, in the cheese aisle of many supermarkets or in Middle Eastern grocery stores. Serve it atop the soup as a decadent garnish.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

In Dutch oven or large heavy-bottomed saucepan, heat 3-1/2 tsp of the oil over medium heat; cook carrots, celery and onion, stirring, until softened, about 5 minutes. Add garlic, cumin, coriander, curry powder, cinnamon and hot pepper flakes; cook, stirring, for 1 minute.

Stir in tomatoes, broth and 2 cups water; bring to boil. Reduce heat; simmer for 15 minutes. Stir in zucchini; cook until tender-crisp, about 2 minutes. Remove from heat; stir in spinach, cilantro (if using) and lemon juice.

Meanwhile, arrange baguette slices on rimmed baking sheet; drizzle with remaining oil and sprinkle with za'atar. Bake in 400 F (200 C) oven until crisp and light golden, about 6 minutes.

Meanwhile, in nonstick skillet, cook halloumi cheese over medium heat, turning once, until golden, about 4 minutes. Top soup with halloumi and baguette.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 996 mg
  • Sugars 12 g
  • Protein 11 g
  • Calories 261.0
  • Total fat 14 g
  • Cholesterol 31 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g

%RDI

  • Iron 31.0
  • Folate 40.0
  • Calcium 31.0
  • Vitamin A 110.0
  • Vitamin C 77.0
Share X
Lunch & Dinner

Tomato and Vegetable Soup With Halloumi

Login