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Lunch recipe

Comforting Halloumi Pepper Soup Pots with Bread Dippers

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Halloumi and pepper soup pots with a proper stock base, softened vegetables, and bread on the side.

Start planningStart cookingIngredients
35 min360 kcal4 base servingsBatch CookBudgetWarming
ContainsGluten, Milk
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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.

Focus ingredients: halloumi, peppers

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Cool soup quickly before sealing the pots, then reheat until piping hot.

Halloumi Pepper Soup Pots plated and ready to serve.

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Ingredients

What you need

  • 1 onion
  • 2 carrots
  • 700ml vegetable stock
  • 225g halloumi
  • 2 peppers
  • 2 slices bread
  • 1 tbsp olive oil

You'll also need

saucepan, blender

Method

Step by step

Up to 8 clear steps
  1. Halloumi Pepper Soup Pots cooking step 1: Get prepped.
    Step 1

    Prep the soup base

    Finely chop the onion, cut the carrots into bite-sized pieces and cut the peppers into bite-sized pieces. Cut the halloumi into bite-sized pieces and pat it dry.

  2. Halloumi Pepper Soup Pots cooking step 2: Start cooking.
    Step 2

    Soften the base

    Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion, carrots and peppers with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.

    6 min
  3. Halloumi Pepper Soup Pots cooking step 3: Build the flavour.
    Step 3

    Add the stock

    Pour in 700ml vegetable stock. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.

  4. Halloumi Pepper Soup Pots cooking step 4: Bring it together.
    Step 4

    Simmer until ready

    Simmer for 12-15 minutes until the vegetables are tender.

    15 min
  5. Halloumi Pepper Soup Pots cooking step 5: Finish the dish.
    Step 5

    Griddle the halloumi

    Cook the halloumi in a dry non-stick frying pan for 2-3 minutes on each side until golden, then add it to the soup pots just before serving.

    6 min
  6. Step 6

    Portion and pack

    Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.