Courgette and Spinach Soup with Halloumi Crisp
By Benecol This lovely vegetarian soup brings a lot of flavour to your day. Enjoy!Time and servings
Total time
Prep time
Ingredients
9 total- 1 vegetable stock cube
- 500 g of courgettes
- 1 garlic clove, sliced thinly
- 0.5 onion, diced
- 8 mint leaves
- 1 handful of handful of basil
- 80 g of halloumi
- 100 g of fresh spinach
- 1 benecol original soft cheese (160g)
Method
6 stepsStep 1
In a large pan, add 1 tbsp of olive oil, diced onion and a large pinch of salt and fry gently on a low heat until soft and translucent.
Step 2
Add the garlic, season with black pepper and continue to cook for a couple of minutes.
Step 3
Slice the courgettes lengthways down the middle and then into 1cm slices. Add 1tbsp of olive oil to the onions, followed by the courgettes and stir to combine all the flavours.
Step 4
Cook for 5 minutes or until the courgettes start to turn golden and more translucent.
Step 5
Add the stock cube and 400ml of water and let simmer for 5-10 minutes until all cooked through and tender.
Step 6
Turn the heat off and add the spinach.