Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1 leek, trimmed, chopped
- 1kilograms zucchini, chopped
- 1 lemon, zested and juiced
- 2 cup chicken bone stock (see recipe)
- 2 chorizo sausages, diced
- 1/3 cup olive oil
- 1tablespoons thyme leaves
- 180grams haloumi, sliced
Nutrition per serving
2220kJ / 532Cal
2220 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
22.2grams
Fat
39.8grams
Carbs
16.2grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat 1 tbs oil in a large saucepan. Add chorizo and cook over medium-high heat for 5-8 minutes or until golden and crisp. Drain excess oil on paper towel.
Step 2 of 5
Remove all but 2 tbs oil from pan. Add leek and garlic and cook over medium heat for 5 minutes. Add zucchini and thyme and cook for a further 10 minutes or until zucchini is softened and lightly browned.
Step 3 of 5
Add zest and juice, stock and 1 1/2 cups water. Simmer for 10 minutes. Season to taste. purée soup using a stick blender. Add chorizo, reserving some for garnish, and cook for 2 minutes until heated through.
Step 4 of 5
Heat remaining oil in a non-stick frying pan over medium heat. Cook halloumi, in batches, for 2 minutes on each side or until golden.
Step 5 of 5
Serve soup topped with roughly torn halloumi and reserved chorizo.
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