Crisp mornings and sunny days are the perfect time for this sunny bowl of goodness. And if you use the non Haloumi type of croutons then it’s vegan too! But, haloumi is delicious…
This recipe can also easily be scaled up or down depending on how many people you’re feeding, how big your pot is and how much room is in your freezer.
The potatoes make it smooth and creamy without adding any dairy. The crispy sage leaves on top are the perfect addition, but adding Haloumi croutons really takes it to the next level.
This is simple and pretty quick to make and is sure to be a winner.
Serves 4
Ingredients
1 Tbs extra virgin olive oil
2 cups sliced celery (few mm thick)
1/2 cup diced onion (use spring onion to make it more fructose friendly)
2 cloves garlic, crushed
2 Tbs finely sliced sage leaves
500g carrots, roughly chopped in 2cm chunks
700g potatoes, roughly chopped in 2cm chunks
2 litres vegetable stock
To serve
100g Haloumi, cubed
12 sage leaves
1 Tbs extra virgin olive oil
Directions
Place a large saucepan on medium high heat, once hot add the oil.
Add the celery and onion and cook for 1 minute then add the garlic and stir for 30 seconds. Add the carrot and sage and cook until the carrot has a little colour in parts.
Add the stock and potatoes and simmer for 20 minutes or until the carrots and potato are soft.
Transfer the soup to your blender, you will most likely need to do this in batches, and blend until smooth. You should make sure you follow your blender directions carefully and vent to prevent soup exploding everywhere. Alternatively, use a hand blender. Taste, season and keep warm.
Place the remaining oil in – bowl and coat the sage leaves in it. This helps them crisp evenly without burning. Put a pan on medium high heat and once hot add the sage. Cook for a minute each side or until crisp. Remove and place on a paper towel.
Add any remaining oil to the hot pan and then add the Haloumi, brown for 30 seconds to a minute each side or until golden.
Serve soup topped with Haloumi and crispy sage.
HH. x
