Ingredients
What you need
- 225g halloumi
- 300g sweetcorn
- 2 tins chopped tomatoes
- 1 onion
- 2 cloves garlic
- 1 vegetable stock cube
- 1 tsp smoked paprika
- 1 tbsp olive oil
You'll also need
large saucepan, knife, chopping board
Lunch recipe
Smoky Halloumi Sweetcorn Soup with Smoked Paprika
A warming lunch soup with halloumi, sweetcorn, tomatoes, and smoked paprika.
45 min480 kcal4 base servingsLunchSoupFamily FriendlyPackable
ContainsMilk
Allergy and dietary checks
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Recipe and nutrition estimates
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
Method
Step by step
- Step 1
Prepare the soup base
Cut the halloumi into 1cm cubes. Drain the sweetcorn if using tinned, finely chop the onion, and grate the garlic.
- Step 2
Soften the vegetables
Heat the olive oil in a large saucepan over a medium heat. Cook the onion and sweetcorn for 6 to 7 minutes, stirring often, until the onion is soft and the corn looks glossy. Hold back extra salt and black pepper until the final taste check.
- Step 3
Add flavour
Stir in the garlic and smoked paprika for 1 minute, then add the chopped tomatoes, crumble in the stock cube, and pour in 500ml water. Add a small pinch of sugar only if the tomatoes taste sharp.
- Step 4
Simmer the soup
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.
- Step 5
Add the protein
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 sweetcorn kernels and tomato pieces against the side of the pan to thicken the soup.
- Step 6
Taste and adjust
Taste and adjust with black pepper. Ladle into bowls and finish with a small drizzle of olive oil.
More to plan
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