Tomato Soup with Fried Halloumi

Serves 1
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Directions

  1. 1Cook fennel, celery, garlic, and onion until really roasty and tasty.
  2. 2Add dried oregano and a handful of short-grained rice.
  3. 3Add one tin of tomatoes, some tomato puree, and two tins worth of water.
  4. 4Bring to the boil and cook until the rice is cooked.
  5. 5Add more water to adjust the thickness as desired.
  6. 6Add some single cream for an effervescent orange color (optional).
  7. 7Fry off some cubed halloumi.
  8. 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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