Tomato and fennel soup with haloumi croutons
11th October 
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- 2 tablespoons olive oil
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, crushed
- 4 Roma tomatoes, sliced
- 1 litre of chicken tock
- 250g haloumi, chopped
- 1 cup basil leaves
Instructions
Heat 1 tablespoon of the oil in a deep-sided frying pan over medium heat. Add fennel and garlic to the pan and cook for 2-3 minutes or until softened. Add the tomato and stock and cook for a further 6-8 minutes or until thickened slightly.
Heat the remaining oil in a frying pan over high heat. Add the haloumi and cook for 2-3 minutes or until golden. Remove from the pan and drain on absorbent paper. Stir the haloumi croutons and basil through the soup to serve.
Serves 4