Leafy greens soup with chilli-honey halloumi croutons

• olive oil↗3 tbsp tbsp
• onion↗1

  or bunch of spring onions, finely chopped

• garlic cloves↗2

  finely chopped

• floury potatoes↗3

  around 500g, unpeeled and cut into 2cm cubes

• vegetable stock↗1 litre litre
• crème fraîche↗100g g
• greens↗300g any past-their-best g

  (spinach, salad leaves, kale or cavolo nero), roughly torn

• frozen peas↗200g g
• soft herbssmall handful past-their-best

  roughly chopped

• harissa paste↗1 tbsp tbsp
• honey↗1 tbsp tbsp
• halloumi↗250g block g

  cut into 2cm cubes, drained and patted dry

• toasted buttered sourdough

  to serve

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a large, deep saucepan over medium-high heat. Stir in the onion and a pinch of salt and cook for 6-8 mins until softened around the edges. Stir in the garlic and potatoes and cook for 2-3 mins until fragrant. Pour over the stock and bring to a simmer. Let it bubble away for 10-15 mins until the potatoes are just tender then pour in the crème fraîche, greens and frozen peas. Bring back to a simmer and cook for 4-5 mins until the greens have all wilted and the crème fraîche has dissolved. Stir in the herbs and using a hand blender, blitz until smooth. Season.

2. 2

   Meanwhile, heat the remaining oil in a frying pan. Stir in the harissa and honey and let it melt. Pour into a bowl, then add the halloumi to the pan and brown all over, shuffling the pan occasionally for 4-5 mins. Return the harissa mixture to the pan and stir quickly to coat the halloumi. Scatter the halloumi croutons on top of the soup and serve the sourdough on the side.