Ingredients
Units
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- 4 tablespoons olive oil
- 3 large cloves garlic, minced
- 1 medium onion chopped
- 4 scallions, diced
- 1/2 cup fresh dill, chopped
- 5 cups cauliflower florets (one medium head of cauliflower)
- 4 cups vegetable stock
- 1/2 pound fresh spinach leaves
- 4 tablespoons raw pine nuts divided
- 3 tbsp fresh lemon juice
- 1/2 cup feta cheese crumbled
- 225g (8 oz) halloumi cheese, sliced
- extra virgin olive oil & fresh dill for garnish
Instructions
- In a large pot, sauté onion in 3 tbsp of olive oil until fragrant, about 4-5 minutes. Add in scallions, garlic & dill and sauté for a few more minutes.
- Add cauliflower and vegetable stock to the pot, bring to a boil then reduce heat to low and cook, covered, until tender, about 20 minutes.
- While the soup cooks, toast pine nuts in a dry skillet over medium heat until golden, stirring often and watching closely for about 5 minutes – reserve for garnish.
- Add a tbsp of olive oil to the same pan that you toasted the pine nuts in and cook the halloumi slices over medium heat until golden and crispy, about 2 minutes per side.
- Add spinach to the pot and cook until just wilted, a minute will do. Pour the soup into a blender along with 1/2 cup of feta, fresh lemon juice and purée until smooth. You may need to do this in two batches if all of the soup does not all fit in your blender. Taste the soup and adjust the seasoning with salt and pepper to taste.
- Divide soup into four bowls and garnish with a drizzle of olive oil, crumbled feta cheese, fried halloumi slices, toasted pine nuts and some fresh dill.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 0
