Cauliflower Soup with Halloumi Croutons (4-6)

A creamy soup with Middle Eastern seasonings from John Gregory- Smith

Cauliflower Soup with Halloumi Croutons (4-6)
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Cauliflower Soup with Halloumi Croutons (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 220C/200C fan/gas mark 7. Put the cauliflower into a roasting tray and drizzle over two tablespoons of the olive oil. Season well and toss together. Bung into the oven and roast for 35-40 minutes, until golden and tender.
  2. Heat two tablespoons of the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes, until golden. Add the garlic, baharat and a good pinch of salt and pepper. Mix well and cook, stirring occasionally, for 30 seconds, until fragrant.
  3. Transfer the cauliflower to the pan and add the stock. Bring to the boil and then blitz until smooth using a stick blender. Pour in the cream and mix well. Check seasoning, adding salt, pepper and lemon juice to taste. Cover and set to one side.
  4. Heat the remaining oil in a non-stick frying pan and add the halloumi. Cook for 3-4 minutes, tossing occasionally, until crispy and golden.
  5. To serve, divide the soup between bowls. Top with some of the crispy croutons and serve immediately.
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