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. 2Cook fennel, celery, garlic, and onion until really roasty and tasty.
  3. 3Cook fennel, celery, garlic, and onion until really roasty and tasty.
  4. 4Add dried oregano and a handful of short-grained rice.
  5. 5Add dried oregano and a handful of short-grained rice.
  6. 6Add dried oregano and a handful of short-grained rice.
  7. 7Add one tin of tomatoes, some tomato puree, and two tins worth of water.
  8. 8Add one tin of tomatoes, some tomato puree, and two tins worth of water.
  9. 9Add one tin of tomatoes, some tomato puree, and two tins worth of water.
  10. 10Bring to the boil and cook until the rice is cooked.
  11. 11Bring to the boil and cook until the rice is cooked.
  12. 12Bring to the boil and cook until the rice is cooked.
  13. 13Add more water to adjust the thickness as desired.
  14. 14Add more water to adjust the thickness as desired.
  15. 15Add more water to adjust the thickness as desired.
  16. 16Add some single cream for an effervescent orange color (optional).
  17. 17Add some single cream for an effervescent orange color (optional).
  18. 18Add some single cream for an effervescent orange color (optional).
  19. 19Fry off some cubed halloumi.
  20. 20Fry off some cubed halloumi.
  21. 21Fry off some cubed halloumi.
  22. 22Serve the soup with fried halloumi and chili.
  23. 23Serve the soup with fried halloumi and chili.
  24. 24Serve the soup with fried halloumi and chili.

Ingredients

  • fennel
  • fennel
  • fennel
  • celery
  • celery
  • celery
  • garlic
  • garlic
  • garlic
  • onion
  • onion
  • onion
  • dried oregano
  • dried oregano
  • dried oregano
  • 1 handful short-grained rice
  • 1 handful short-grained rice
  • 1 handful short-grained rice
  • 1 tin tinned tomatoes
  • 1 tin tinned tomatoes
  • 1 tin tinned tomatoes
  • tomato puree
  • tomato puree
  • tomato puree
  • 2 tins worth water
  • 2 tins worth water
  • 2 tins worth water
  • single cream
  • single cream
  • single cream
  • cubed halloumi
  • cubed halloumi
  • cubed halloumi
  • chili
  • chili
  • chili
  • olive oil
  • olive oil
  • 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.