- 1 onion
- ½ tbsp olive oil
- 1 garlic clove
- 2 courgettes
- A handful of mint, leaves only
- 1 tsp caraway seeds
- 1 baking potato
- 200g halloumi
- 100g kale
- 1 vegetable stock cube
- 700ml boiling water
- Sea salt
- Freshly ground pepper
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Peel and finely chop the onion. Warm a pan on a medium heat for 2 mins then add ½ tbsp oil. Add the onion and fry for 6 mins till lightly coloured.
2. While the onion is cooking, peel and grate the garlic. Remove the leaves from the kale stalks and set them aside. Finely chop the kale stalks. Trim and chop the courgette into 1-2cm cubes.
3. When the onion has cooked for 6 mins, add 1 tsp caraway seeds, the garlic, kale stalks and courgettes. Fry together for 5 mins, stirring regularly. Meanwhile, peel and chop the potato into 1-2 cm cubes. Fill and boil the kettle.
4. Add the potato to the pan and pour in 700ml boiling water. Crumble in the stock cube and stir. Pop a lid on the pan and simmer for 10 mins.
5. Cut the halloumi into 1cm cubes. Spread it out on a baking tray lined with baking paper and slide into the oven for 8-10 mins till golden and crisp.
6. While the soup simmers and the halloumi roasts, finely chop the kale leaves. Pick and finely chop the mint leaves.
7. When the soup has simmered for 10 mins, add the kale to the pan. Simmer for 3 mins. Blend the soup till its really smooth, adding more hot water if needed. Add most of the mint then blitz again. Taste and add a little salt or pepper if needed.
8. Ladle the soup in to bowls. Top with the halloumi, the remaining mint and a crack of pepper to serve.