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Lunch recipe

Herby Halloumi Pesto Soup Pots with Lemon

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A hearty vegetable and butter bean soup finished with pesto and golden halloumi cubes for a practical packed lunch.

Start planningStart cookingIngredients
35 min430 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, pesto

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Blend only part of the soup if you want it creamy but still hearty.

Halloumi Pesto Soup Pots plated and ready to serve.

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Ingredients

What you need

  • 1 onion
  • 2 carrot
  • 700ml vegetable stock
  • 1 tin butter beans
  • 225g halloumi
  • 4 tbsp pesto
  • 1 lemon
  • 4 slices bread

You'll also need

saucepan, blender, non-stick frying pan

Method

Step by step

Up to 8 clear steps
  1. Halloumi Pesto 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 and rinse the butter beans.

  2. Halloumi Pesto 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 Pesto Soup Pots cooking step 3: Build the flavour.
    Step 3

    Add the stock

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

  4. Halloumi Pesto 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 Pesto 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. Halloumi Pesto Soup Pots cooking step 6: Serve.
    Step 6

    Portion and pack

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