This is one lovely soup!! I love to top the soup with fried Haloumi pieces instead of croutons. This is very unusual but its taste goes so well with the flavours in the soup. You know by now that I like Haloumi.So, here is the recipe!
This is an adapted Donna Hay recipe. She rocks!
Recipe: For 4 soup bowls
1 large fennel bulb, the hard hart in the bottom cut off, cleaned, cut into little long pieces, washed & pad dry on kitchen paper
4 ripe, plum tomatoes, washed & cleaned, cut up into rounds
3 fat cloves of garlic, peeled & finely cut up
1 liter of a good gluten free vegetable stock
1 packet of haloumi, package cut open, liquid removed, pad dry on kitchen paper, cut into 5 thicker slices, cut into cubes, each about 1cm x 1cm thick
a fruity EVOO
about 5 to 6 basil leaves, to top each bowl of soup/ So, about 20 to 24 leaves of fresh basil
1. In a large cooking pot, add 2 tablespoons of the fruity EVOO & heat up on medium heat.
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. Mix the soup for 1/2 or for 3/4.
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!!
You will have to eat the soup right away otherwise the haloumi cubes can get rubbery,…
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