Beetroot and red potato soup with halloumi croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 red onion
- 2 small/medium red potatoes
- 3 fresh beetroot
- 2 carrots
- 2 celery sticks
- 1 Apple
- 1.25 liters of vegetable stock
- Salt and pepper
- Halloumi chunks and olive oil for frying
- Bay leaf
Method
step 1
Roughly chop the onions and fry in olive oil until softstep 2
Chop the beetroot and potatoes into small chunks. Add to the onions and cook for 5-10 minsstep 3
Chop the carrots, celery and apple into small chunks. Add to the other ingredients and add the stock. Season with salt and pepper. Bring to the boil then simmer for 30-40 mins until the beetroot is softstep 4
Remove the bay leaf. Blend until a nice smooth consistency is reachedstep 5
Cut the halloumi into small chunks and fry in a small amount of olive oil until brown and crispy on the outside. Serve on top of the soup like croutons.step 6
Serve with some nice crusty bread
