Green Goddess Soup with Haloumi Croutons

Full of broccoli, baby spinach and kale, this silky smooth soup is made even more flavoursome with the inclusion of rich coconut milk and chilli-coated haloumi croutons. Achieve the perfect consistency with your KitchenAid Pro Line Blender.

Serves 4
Prep 15 minutes (plus standing)
Cook 50 minutes


2 tablespoons extra virgin oil
1 brown onion, chopped
2 garlic cloves, crushed
1 sebago potato, peeled, chopped
1 litre chicken stock
1 head broccoli, stem and florets roughly chopped
60g baby spinach, plus extra to serve
2 stalks kale, stems removed, leaves roughly chopped
250g haloumi, cut into cubes
1 long red chilli, seeded, finely chopped
1/4 cup coconut milk
Fresh flat-leaf parsley leaves, to serve


Photography: Jeremy Simons
Recipe supplied.



1 Heat half the oil in a large saucepan over medium-high heat. Add onion. Cook, stirring for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add potato. Cook, stirring for 2 minutes. Add stock. Increase heat to high. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes.

2 Add broccoli to soup. Simmer, covered, for a further 10 to 15 minutes or until vegetables are tender. Add spinach and kale. Cook for 2 to 3 minutes or until wilted. Remove from heat. Stand for 5 minutes.

3 Blend soup, in batches until smooth. Return to pan over low heat. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until hot.

4 Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook haloumi, turning, for 3 to 4 minutes or until golden all over. Add chilli. Cook, tossing, for 1 minute or until haloumi is well browned. Divide soup among serving bowls. Drizzle with coconut milk. Top with haloumi mixture, extra baby spinach and parsley. Serve.