Tomato Soup with Fried Halloumi
Serves 1
Directions
- 1Cook fennel, celery, garlic, and onion until really roasty and tasty.
- 2Add dried oregano and a handful of short-grained rice.
- 3Add one tin of tomatoes, some tomato puree, and two tins worth of water.
- 4Bring to the boil and cook until the rice is cooked.
- 5Add more water to adjust the thickness as desired.
- 6Add some single cream for an effervescent orange color (optional).
- 7Fry off some cubed halloumi.
- 8Serve the soup with fried halloumi and chili.
Ingredients
- fennel
- celery
- garlic
- onion
- dried oregano
- 1 handful short-grained rice
- 1 tin tinned tomatoes
- tomato puree
- 2 tins worth water
- single cream
- cubed halloumi
- chili
- olive oil
Equipment
potfrying pan
Tips
- Cook vegetables until really roasty and tasty to avoid needing stock.
- Adding a handful of short-grain rice gives the soup a silky, smooth texture.
- Toast the rice in the vegetables and olive oil for a few minutes before adding tomatoes to boost flavor.
- Adjust the thickness of the soup with more water when blending.
- Add single cream for a vivid orange color.
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