Ingredients:
- 2 tbsp olive oil
- 500g frozen chargrilled Mediterranean vegetable mix
- 4 celery sticks, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp onion granules
- 1 tsp dried mixed herbs
- 227g can chopped tomatoes
- 600ml chicken stock
- ½ lemon, juiced
- 10g parsley, finely chopped
For the croutons:
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 200g halloumi, cut into 1cm cubes
Instructions:
- Heat olive oil in a large saucepan over medium-high heat. Cook the vegetable mix, celery, and garlic for 10 minutes until softened and excess water evaporates. Add onion granules, dried herbs, chopped tomatoes, and stock. Simmer for 20 minutes until slightly reduced. Season, then stir in lemon juice and parsley.
2. For the croutons, heat olive oil in a frying pan. Coat halloumi cubes with sesame seeds and fry until golden, about 5-7 minutes. Serve the soup in bowls, garnished with halloumi croutons.