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
- 4 teaspoons olive oil
- 2 carrots sliced
- 1 rib celery diced
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon each ground cumin ground coriander and curry powder
- pinch each cinnamon and hot pepper flakes
- 1 can (796 mL) diced tomatoes
- 2 cups sodium-reduced vegetable broth
- 1 zucchini diced
- 3 cups lightly packed baby spinach
- 1/4 cup chopped fresh cilantro (optional)
- 1 tablespoon lemon juice
- 4 slices baguettes
- 1/2 teaspoon zatar
- half pkg halloumi cheese cut crosswise in 4 slices
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
- Iron 31.0
- Folate 40.0
- Calcium 31.0
- Vitamin A 110.0
- Vitamin C 77.0