Spiced Cauliflower and Leek Soup with Halloumi

Steps

1. Slice the leeks and mince the garlic. Heat 3 tablespoons of olive oil in a large saucepan. Add the leeks, garlic and curry powder, and season generously with sea salt and ground black pepper. Sauté for 6-7 minutes until the leeks are soft.

   7 min

2. Break the cauliflower into florets. Add them to the pan and sauté for a further 3 minutes.

   3 min

3. Pour in the vegetable stock. The cauliflower should be just covered by the liquid — add a little more stock or water if needed.

   2 min

4. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the cauliflower is soft enough to crush with a spoon.

   20 min

5. While the soup simmers, cut the halloumi into small squares and pan-fry them in a little olive oil over medium-high heat until golden on both sides.

   5 min

6. Take the pan off the heat and blend the soup smooth with a stick blender. Taste and add more salt and pepper if needed.

   2 min

7. Chop the parsley. Ladle the soup into bowls and top with the halloumi croutons, a drizzle of olive oil, the dukkah, the chilli flakes and the parsley. Serve with sourdough bread.

   2 min

Serving suggestion

Serve hot with a slice of sourdough bread for dipping.

Storage

The soup keeps 3 days in the fridge in a closed container and freezes well. Fry the halloumi fresh each time — it goes rubbery when reheated.

Notes

Water with two stock cubes works in place of the ready stock. Leave the halloumi out and the soup is vegan.