Courgette & Mint Soup with Halloumi Croutons Recipe

Ingredients

1 onion
1 leek
2 garlic cloves
4 courgettes
500g potatoes
2 tsp cumin seeds
1 tsp ground coriander
200g halloumi
A handful of mint

Prep: 15 mins | Cook: 30 mins

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Method

1. Peel and finely chop the onion. Trim the roots and any woody greens off the leek. Halve and rinse out any grit. Roughly chop the leek.

2. Warm a large pan over a medium heat. Add 1 tbsp olive oil, the onion and leek. Pop on a lid and sweat for 10-15 mins, stirring occasionally, till glossy.

3. Meanwhile, peel and grate the garlic. Roughly chop the courgettes and potatoes (no need to peel unless you prefer to). Fill and boil your kettle.

4. Add 1 tbsp oil to the pan. Add the garlic, courgettes and potatoes. Add the cumin seeds and ground coriander. Seasaon with salt and pepper. Fry for 3-4 mins, stirring regularly, till the veg are browned.

5. Pour in 1.2 ltrs hot water from the kettle. Bring to a boil. Cover, lower the heat and simmer for 20 mins.

6. Preheat your oven to 220°C/Fan 200°C/Gas 7. Chop the halloumi into 1cm-thick cubes. Spread the halloumi out on a baking tray lined with baking paper. Bake in the oven for 8-10 mins till golden and crisp. Finely slice the mint leaves.

7. When the soup has simmered for 20 mins and the veg are tender, ladle into a blender and blitz till smooth. Add most of the mint, then blitz again. Taste and add a little salt or pepper, if needed.

8. Ladle the soup into bowls. Top with the halloumi, remaining mint and a crack of black pepper. Serve straight away.

9. Flavour boost^ For an extra flavour boost, use 1.2 ltrs hot vegetable stock instead of hot water..