Roasted vegetable soup with halloumi ‘croutons’

Rustle up this vegetable soup using mainly storecupboard ingredients. Simple and quick to throw together, it's also keto-friendly, with halloumi 'croutons'

Ingredients

• 2 tbsp olive oil
• 500g frozen chargrilled Mediterranean vegetable mix
• 4 celery sticks, finely sliced
• 2 garlic cloves, finely chopped
• 1 tsp onion granules
• 1 tsp dried mixed herbs
• 227g can chopped tomatoes
• 600ml chicken stock
• ½ lemon, juiced
• 10g parsley, finely chopped
• For the ‘croutons’
• 1 tbsp olive oil
• 1 tbsp black or white sesame seeds
• 200g halloumi, cut into 1cm cubes

Directions

STEP 1
Heat the oil in a large, deep saucepan over a medium-high heat and cook the veg mix, celery and garlic for 10 mins until the veg has softened and any excess water has evaporated. Mix in the onion granules, dried herbs, chopped tomatoes and stock. Bring to a simmer and cook for 20 mins until the liquid has reduced slightly. Season and add the lemon juice and parsley.

STEP 2
Meanwhile, for the croutons, heat the oil in a frying pan over a medium heat. Tip the sesame seeds onto a shallow dish and press the halloumi pieces in them to coat slightly. Fry, turning often until golden all over, about 5-7 mins. Divide the soup between bowls and garnish with the halloumi ‘croutons’ to serve.