Roasted vegetable soup with halloumi ‘croutons’

 

Roasted Vegetable Soup with Halloumi ‘Croutons’

 

This roasted vegetable soup is complete of flavor and shade, with sweet caramelized vegetables mixed into a clean, comforting soup. Crispy halloumi cubes act as a savory, salty alternative to conventional croutons, giving the soup a fulfilling chunk. It’s best as a mild lunch, starter, or warming dinner.

Ingredients (Serves 4)

For the soup:

2 medium carrots, peeled and chopped

2 parsnips, peeled and chopped

1 red bell pepper, deseeded and chopped

1 zucchini, chopped

1 small onion, peeled and chopped

2 cloves garlic, peeled

2 tablespoons olive oil

750 ml vegetable inventory (or sufficient to cover greens)

1 teaspoon dried thyme or rosemary

Salt and freshly floor black pepper, to flavor

Optional: 1 teaspoon smoked paprika for intensity

For the halloumi ‘croutons’:

two hundred g halloumi, cut into small cubes

1 teaspoon olive oil

Optional: a pinch of smoked paprika or chili flakes

Optional garnishes:

Fresh parsley, chives, or coriander, chopped

A drizzle of greater virgin olive oil

Lemon wedges for a fresh tang

Instructions

1. Roast the veggies

Preheat the oven to two hundred°C (four hundred°F).

Place the chopped carrots, parsnips, bell pepper, zucchini, onion, and garlic in a huge blending bowl.

 Drizzle with olive oil, sprinkle with salt, pepper, thyme, and paprika if using. Toss well to coat calmly.

Spread the veggies in a unmarried layer on a baking tray.

Roast for 25–half-hour, stirring once halfway thru, till gentle and gently caramelized around the rims. The natural sweetness of the greens intensifies at some point of roasting, giving the soup a rich taste.

2. Prepare the soup base

Transfer the roasted vegetables to a huge saucepan.

Pour within the vegetable stock until the veggies are simply covered. Bring to a gentle simmer over medium warmth.

Simmer for five–10 mins to permit the flavors to combination.

Three. Blend the soup

Using a hand blender or a countertop blender, puree the soup until easy. Be cautious with hot drinks in a countertop blender—combination in batches if essential.

Taste the soup and modify seasoning with salt, pepper, or a squeeze of lemon juice to embellish the flavors.

If you pick a creamier texture, stir in a touch of coconut milk, cream, or a little yogurt at this level.

4. Make the halloumi ‘croutons’

Heat a non-stick pan over medium heat and upload a teaspoon of olive oil.

Add the halloumi cubes in a single layer. Fry for 2–3 minutes on each side until golden brown and crispy. Halloumi does not melt, so it maintains its form at the same time as growing a deliciously golden crust.

Sprinkle gently with smoked paprika or chili flakes for additonal taste if favored.

Five. Serve

Ladle the new soup into bowls.

Top each serving with a generous handful of crispy halloumi ‘croutons’.

Finish with fresh herbs and a drizzle of olive oil, and serve at once. Optional lemon wedges may be served at the side for brought freshness.

Tips and Variations

Vegetables: Feel loose to change or add greens along with sweet potato, butternut squash, or cauliflower. Roasting complements their natural sweetness and adds intensity.

Texture: For a chunkier soup, reserve a few roasted veggies before blending and stir them in later on.

Spices: Add a pinch of smoked paprika, cumin, or slight chili for a special flavor profile.

 Halloumi alternatives: If halloumi isn’t available, firm feta cubes or pan-fried tofu can offer a comparable salty chunk.

Storage: The soup continues nicely within the refrigerator for up to three days and can be frozen without halloumi. Reheat lightly and upload freshly fried halloumi when serving.

Why This Works

Roasting veggies intensifies their herbal sweetness and provides a gently caramelized depth, which is frequently lacking in boiled soups. Pureeing them creates a easy, velvety texture, whilst the halloumi ‘croutons’ upload saltiness, crunch, and a creamy bite evaluation. The aggregate makes this soup comforting yet light, hearty yet healthful, and best for showcasing seasonal vegetables.

Nutritional Notes

Vegetables: Packed with nutrients, minerals, and fiber.

Halloumi: Adds protein and calcium, making the soup extra filling.

Olive oil: Healthy fat for taste and satiety.

This roasted vegetable soup with halloumi ‘croutons’ is straightforward to put together yet awesome sufficient for visitors. The sweet roasted vegetables, smooth purée, and crispy salty halloumi make each spoonful satisfying. Serve it with crusty bread or a mild salad for a complete meal.