A nice light, slim and vegetarian soup full of vitamins, which splashes off your plate. Serve it with a crispy piece Halloumi.
This soup is packed with fresh vegetables: bok choy, spinach and kale. Delicious flavored with herbs and diced Halloumi. Halloumi is a hard sheep cheese, which you can bake quite well, making it deliciously crunchy on the outside while it remains soft on the inside.
A delicious alternative to meat and certainly a very good combination with the green vegetables in this soup.
When I was making this soup, the first reactions of my household were however not overly positive. Several individuals took a look in the stockpot and making a grimace. There were very many vegetables in the pan. After I gently but firmly removed them out of the kitchen I pureed the soup and then baked halloumi.
Served in a nice little soup bowl with some diced crunchy cheese, they found the soup actually quite nice. They are learning, those men from me.
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bok choy and kale spinach soup with Halloumi
Ingredients
- 1 shallot
- 1 tablespoon olive oil
- 200 grams kale washed and chopped
- 1 bok choy washed and chopped
- 200 grams spinach
- 1 teaspoon turmeric
- 1 liter vegetable broth
- 200 grams Halloumi
Instructions
- Chop the shallots.
- Heat a large pan with oil and fry the onion two minutes.
- Add the kale and bake for 3 minutes.
- Spoon the spinach, bok choy and turmeric into the pan and stir-fry for 1 minute.
- Pour in the vegetable stock and bring to the boil.
- Let everything cook for 20 minutes.
- Meanwhile you cut the halloumi into cubes.
- Heat a pan over low heat and fry the halloumi until t's nice and crispy.
- Puree the soup and season with salt and pepper.
- Serve in a beautiful soup bowl.
- Put some diced halloumi in.
- Tip: drip a little olive oil for extra flavor in the soup.
Nutrition
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