Low-Carb Green Veggie Soup with Halloumi Croutons

Ingredients

• 2 tbsp extra virgin olive oil (30 ml)
• 1 large yellow onion, diced (150 g/ 5.3 oz)
• 3 cloves garlic, minced
• 150 g fresh baby spinach (5.3 oz)
• 250 g dark leaf kale (8.8 oz)
• 1 ¹/₂ cups chopped broccoli (137 g/ 4.8 oz)
• 1 cup chopped cauliflower (107 g/ 3.8 oz)
• ¹/₄ tsp ground cinnamon
• 5 cups chicken stock or vegetable stock (1.2 L)
• ¹/₄ cup almond flour (25 g/ 0.9 oz)
• 1 tbsp fresh lemon juice (15 ml)
• 2 tbsp heavy whipping cream (30 ml)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tbsp extra virgin olive oil (15 ml)
• 160 g halloumi cheese, diced (5.6 oz)
• 4 tbsp heavy whipping cream (60 ml)
• 4 tbsp pesto (60 g/ 2.1 oz) - you can make your own pesto

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic and lower heat. Cook until the onion starts to soften and turn translucent, about 5 minutes.
3. Add the broccoli, cauliflower, kale and cinnamon, and stir to coat. Add the stock, increase heat to medium.
4. Simmer, covered for 25 minutes, or until the vegetables are soft. Add the spinach in the last 5 minutes of cooking.
   
5. Remove from heat and allow to cool slightly, then add almond meal, lemon juice and cream.
6. Blend either in a blender or using a stick (immersion) blender. Season with salt and pepper to taste.
   
7. To prepare the halloumi, cut into squares with sides around 2 cm (³/₄ inch) long. Add 1 tbsp of olive oil to a fry pan over medium to high heat. Fry the halloumi, turning each side as it browns.
   
8. Serve the soup with 1 tbsp of cream and 1 tbsp pesto swirled through each bowl and ¹/₄ of the halloumi croutons on top.
9. Lasts 5 days in the fridge, or freeze (soup only) up to 2 months. Top with cream, pesto and halloumi just before serving.

Nutrition (per serving, about 2 cups, 480 ml/ 16 fl oz)