Name: Leafy Greens Soup with Chilli-Honey Halloumi Croutons Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 1 onion, or bunch of spring onions, finely chopped; 2 garlic cloves, finely chopped; 3 floury potatoes (around 500g), unpeeled and cut into 2cm cubes; 1 litre vegetable stock; 100g crème fraîche; 300g mixed past-their-best greens (spinach, salad leaves, kale or cavolo nero), roughly torn; 200g frozen peas; Small handful past-their-best soft herbs, roughly chopped; 1 tbsp harissa paste; 1 tbsp honey; 250g block halloumi, cut into 2cm cubes, drained and patted dry; Toasted buttered sourdough

Ingredients

3 tbsp olive oil

1 onion, or bunch of spring onions, finely chopped

2 garlic cloves, finely chopped

3 floury potatoes, around 500g, unpeeled and cut into 2cm cubes

1 litre vegetable stock

100g crème fraîche

300g any past-their-best greens (spinach, salad leaves, kale or cavolo nero), roughly torn

200g frozen peas

Small handful past-their-best soft herbs, roughly chopped

1 tbsp harissa paste

1 tbsp honey

250g block halloumi, cut into 2cm cubes, drained and patted dry

Toasted buttered sourdough, to serve

Instructions

Step 1: Heat 2 tbsp of olive oil in a large, deep saucepan over medium-high heat. Add the chopped onion and a pinch of salt, cooking for 6-8 minutes until softened around the edges.

Step 2: Stir in the garlic and potatoes, cooking for 2-3 minutes until fragrant.

Step 3: Pour in the vegetable stock and bring the mixture to a simmer. Let it gently bubble for 10-15 minutes until the potatoes are just tender.

Step 4: Add the crème fraîche, greens, and frozen peas. Bring the soup back to a simmer and cook for 4-5 minutes until the greens wilt and the crème fraîche dissolves.

Step 5: Stir in the chopped herbs, then blitz the soup with a hand blender until smooth. Season to taste with salt and pepper.

Step 6: Meanwhile, heat the remaining 1 tbsp olive oil in a frying pan. Stir in the harissa paste and honey, allowing it to melt together.

Step 7: Add the halloumi cubes to the pan and brown them on all sides for 4-5 minutes, shaking the pan occasionally to ensure even cooking.

Step 8: Return the harissa and honey mixture to the pan and stir quickly to coat the halloumi cubes evenly.

Step 9: Serve the soup hot, topped with the chilli-honey halloumi croutons and toasted buttered sourdough on the side.

Tips & Variations

Use whatever leafy greens you have on hand, such as kale, spinach, or cavolo nero—just adjust cooking time if using tougher greens.

For a dairy-free version, substitute the crème fraîche with coconut cream and omit the halloumi or replace it with crispy tofu cubes.

Add a squeeze of lemon juice or a dash of vinegar before serving to brighten the flavors.

For extra texture, reserve some peas and add them in just before serving instead of blending them in.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well and can be added at the same stage in the recipe. They may cook slightly faster, so keep an eye on the texture.

What can I substitute for halloumi if I don’t have any?

If you don’t have halloumi, firm tofu lightly fried until crisp makes a good alternative. You can also try paneer or omit it and add crunchy croutons instead.