Serves 4 | Ready in 20 minutes

Ingredients:

1 tbsp of olive oil ● 1 onion, finely chopped ● 2 stalk celery, finely chopped ● 2 cloves garlic, sliced ● 1 tsp of Italian herbs or thyme ● 600g of frozen peas ● 500ml of stock ● salt and pepper ● 1 pack of halloumi, cubed ● toppings: yoghurt

Directions

To make the soup, fry the onion in the olive oil for 2 minutes then add the celery, garlic and herbs and fry for another 6 minutes.

Then add the peas, stock, salt and pepper and bring to a simmer.

Pour the mixture into a blender and blend until smooth. 

To make the croutons, pour a bit of oil in a pan and fry the halloumi for 5-7 minutes until the halloumi is golden brown.

Plate up the soup, add some yoghurt and the croutons and dig in. 

Any extras can be frozen for a later date.

Find more recipes by Madeleine Shaw HERE.