Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
A warming lunch soup with halloumi, cooked beetroot, tomatoes, and dried oregano.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Photo reference: Pexels / Shop Sorted reference image
Ingredients
large saucepan, knife, chopping board
Method
Cut the halloumi into 1cm cubes. Dice the cooked beetroot, finely chop the onion, and grate the garlic.
Heat the olive oil in a large saucepan over a medium heat. Cook the onion and beetroot for 6 to 7 minutes, stirring often, until the onion is soft and the beetroot is glossy.
Stir in the garlic and dried oregano for 1 minute, then add the chopped tomatoes, crumble in the stock cube, and pour in 500ml water.
Bring to a gentle boil, then reduce the heat and simmer for 12 to 14 minutes until the soup is slightly thickened and the onion is fully soft.
Stir in the halloumi cubes and simmer for 4 to 5 minutes until they are hot and softened but still holding their shape. Press a few beetroot and tomato pieces against the side of the pan to thicken the soup.
Taste and adjust with black pepper. Ladle into bowls and finish with a small drizzle of olive oil.
Contains
Milk
More to plan
Lunch recipe
A warming lunch soup with halloumi, sweetcorn, tomatoes, and smoked paprika.
View recipe
Lunch recipe
Packable wraps with chicken breast, cooked beetroot, lettuce, red onion, and a green pesto dressing.
View recipe
Lunch recipe
Packable wraps with tuna, cooked beetroot, lettuce, red onion, and a lime dressing.
View recipe