Guthrie’s Green Soup

20130318-212519.jpgThis is the perfect soup for a Monday evening after a boozy weekend. The veg will alleviate that guilty feeling while the halloumi will quench those salty, cheesy cravings.


1 onion
Bunch of spring onions
Sprouting broccoli (into chunks)
3 garlic cloves
1 bunch of curly parsley
4 small potatoes (chopped into 2cm chunks, keep the skin on)
50ml single cream
1 jug of vegetable stock
I pack halloumi
Olive oil
1 lemon


Sweat down the onion in the olive oil before adding the garlic, spring onions potatoes and stock. Leave to simmer away until the potatoes are par boiled.

Add the broccoli, leave for 5 minutes. During this time, fry the halloumi on a griddle. When the broccoli is done, add the parsley and cream, and test the seasoning then leave for two minutes and then, with a potato masher, give it all a quick bash.

Tip it into serving bowls and drop the halloumi on top and give it a good squeeze of lemon.

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