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Lunch recipe

Comforting Halloumi Sweetcorn Soup Pots with Bread Dippers

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Warming halloumi sweetcorn soup pots with carrot, onion, 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, sweetcorn

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Cool quickly before chilling, then reheat until steaming hot throughout.

Halloumi Sweetcorn Soup Pots plated and ready to serve.

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Ingredients

What you need

  • 1 onion
  • 2 carrot
  • 750ml vegetable stock
  • 225g halloumi
  • 1 tin sweetcorn
  • 1 tbsp olive oil
  • 4 slices bread

You'll also need

saucepan, blender

Method

Step by step

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

    Prep the soup base

    Finely chop the onion, cut the carrot into bite-sized pieces and drain the sweetcorn. Cut the halloumi into bite-sized pieces and pat it dry.

  2. Halloumi Sweetcorn 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 and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.

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

    Add the stock

    Pour in 750ml vegetable stock, then add sweetcorn. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.

  4. Halloumi Sweetcorn 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 Sweetcorn 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.