Low-Carb Green Veggie Soup with Halloumi Croutons

Step 1Heat oil in a large saucepan over medium heat.

Step 2Add onion and garlic and lower heat. Cook until the onion starts to soften and turn translucent, about 5 minutes.

Step 3Add the broccoli, cauliflower, kale and cinnamon, and stir to coat. Add the stock, increase heat to medium.

Step 4Simmer, covered for 25 minutes, or until the vegetables are soft. Add the spinach in the last 5 minutes of cooking.

Step 5Remove from heat and allow to cool slightly, then add almond meal, lemon juice and cream.

Step 6Blend either in a blender or using a stick (immersion) blender. Season with salt and pepper to taste.

Step 7To 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.

Step 8Serve the soup with 1 tbsp of cream and 1 tbsp pesto swirled through each bowl and ¹/₄ of the halloumi croutons on top.

Step 9Lasts 5 days in the fridge, or freeze (soup only) up to 2 months. Top with cream, pesto and halloumi just before serving.