Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
A hearty vegetable and butter bean soup finished with pesto and golden halloumi cubes for a practical packed lunch.
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Ingredients
saucepan, blender, non-stick frying pan
Method
Dice the onion and carrots into small, even pieces, drain and rinse the butter beans, and cut the halloumi into bite-sized cubes.
Warm 1 tbsp oil in a saucepan over a medium heat, then cook the onion and carrots for 6 to 7 minutes until glossy and starting to soften.
Contains
Gluten, Milk
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View recipeAdd the vegetable stock, butter beans, and 2 tbsp pesto. Bring to a steady simmer and cook for 10 to 12 minutes until the carrots are tender.
Blend a ladleful of soup and stir it back into the pan for a thicker texture, or leave it chunky if preferred.
Meanwhile, fry the halloumi in a dry non-stick frying pan over a medium-high heat for 3 to 4 minutes, turning until golden on most sides.
Stir the remaining pesto and a squeeze of lemon into the soup, portion into pots, and top with the golden halloumi. Pack the bread on the side so it stays dry.
