Ingredients: |
Ingredients: 4 tsp evoo
2 carrots, sliced thinly
1 rib celery, diced
1 yellow onion, diced
4 cloves garlic, minced or pressed through garlic press
1 tsp each ground cumin, ground coriander and curry powder
pinch each cinnamon and hot red pepper flakes
1/2 tsp salt
1 can (796 ml) diced tomatoes - I use Aylmer
4 cups sodium-reduced vegetable broth
1 zucchini, diced
3 cups lightly packed baby spinach
1 tbsp fresh lemon juice
4 slices (about 1/4" thick) baguette
1/2 tsp zaatar spice (available in middle eastern grocery stores)
half pkg (250 g pkg) halloumi cheese, cut crosswise into 4 slices (PC makes a good one)
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Directions: |
Directions:1. In Dutch oven or soup pot, heat 3 1/2 tsp evoo over medium heat; cook carrots, celery and onion, stirring, until softened, about 5 minutes. Add garlic, cumin, coriander, curry powder, cinnamon, hot pepper flakes and salt; cook, stirring for 1 minute. Stir in tomatoes and their juice, broth and bring to a boil. Reduce heat; simmer for 15 minutes. Stir in zucchini; cook until tender-crisp, about 2 minutes. Remove from heat; stir in spinach and lemon juice.
2. While soup is cooking, arrange baguette slices on toaster oven baking tray; drizzle with remaining oil (add more if necessary) and sprinkle with zaatar. Bake in 400ºF oven until crisp and light golden, about 6 minutes. Watch to make sure they don't burn.
3. Once baguette slices are in oven, cook halloumi cheese slices over medium heat in small nonstick skillet, turning once, until golden on both sides, about 3 minutes per side. Top soup with halloumi slice and baguette. |
This recipe for Tomato and Vegetable Soup with Halloumi is from