Using frozen vegetables from the supermarket saves lots of prep time in this recipe for Mediterranean Vegetable Soup With Halloumi Chips.
Mediterranean Vegetable Soup With Halloumi Chips
Recipe by Cara Boatswain | Photograph by Brandee Meier
Ingredients
- 1 olive oil extra-virgin
- 500 g frozen Mediterranean vegetable mix
- 2 medium potatoes
- 2 heaped teaspoons gluten-free za'atar
- 1 tablespoon paprika
- 750 ml gluten-free vegetable stock
Halloumi Chips
- 100 g halloumi
- ½ tablespoon gluten-free Za'atar
- rice bran oil, for frying.
Instructions
- Preheat oven to 200°C and place vegetables in a large baking dish. Drizzle with olive oil and bake until vegetables are soft, about 20 minutes. Remove from oven and sprinkle with spices.
- Transfer vegetables to a stock pot. Add stock and bring mixture to the boil over medium-high heat. Reduce heat to a gentle simmer.
- Meanwhile prepare halloumi chips. Cut halloumi into batons 1-cm wide. Coat in Za'atar.
- Heat a generous amount of rice bran oil in a frying pan. Add halloumi and cook each side until golden brown, about 2-3 minutes each side. Remove and drain on paper towel.
- Use a stick blender to process vegetables until smooth. Divide between bowls and top with halloumi chips just before serving.
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