Fennel & Tomato Soup With Basil & Haloumi Croutons

1. 1

   In a large cooking pot, add 2 tablespoons of the fruity EVOO & heat up on medium heat.

2. 2

   When the oil is hot & sizzling, add the fennel & garlic & fry for about 2 to 5 minutes until softened. Add the tomato pieces & the vegetable stock. Cook for another 6 to 10 minutes or until thickened a bit.

3. 3

   Mix the soup for 1/2 or for 3/4.

4. 4

   In another non stick pan, heat 1 or 2 tablespoons of the fruity EVOO. When hot, add the chopped haloumi cubes & fry for about 1 to 2 minutes per side or until browned. Adjust the heat if necessary. Drain on kitchen paper & serve immediatly over the soup, about 8 cubes per soup bowl. Scatter about 5 to 6 basil leaves over the top of the soup. Enjoy!!

5. 5

   You will have to eat the soup right away otherwise the haloumi cubes can get rubbery,...

* Per serving · 4 servings · Values may vary.

No additional tips available.