Soups Recipes - Greek Vegetable Soup with Halloumi

Ingredients

• 1 onion, chopped

• 1 courgette (zucchini), chopped

• 1 carrot, chopped

• 1 small aubergine (eggplant), chopped

• 25 g/1 oz/2 tbsp butter

• 50 g/2 oz/1/4 cup long-grain rice

• 1.2 liters/2 pts/5 cups chicken stock

• 2.5 ml/1/2 tsp dried oregano

• 1 egg yolk

• 300 ml/1 1/4 cups Greek-style plain yoghurt

• 6 thin slices Halloumi cheese

• A little olive oil

• 15 ml/1 tbsp chopped mint

• 10 ml/2 tsp grated lemon rind

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Method:

1. Fry (sauté) the prepared vegetables in the butter for 2 minutes, stirring. Stir in the rice and cook for 1 minute.

2. Add the stock and oregano. Bring to the boil, reduce the heat, cover and simmer for 20 minutes until the vegetables and rice are really tender.

3. Whisk the egg yolk and yoghurt together. Remove the pan from the heat. Add a ladleful of the hot soup stock to the yoghurt mixture. Stir well, then stir back into the saucepan.

4. Meanwhile, lay the Halloumi slices on a grill (broiler) rack. Brush with the oil and grill (broil) quickly until turning golden.

5. Ladle the soup into warm bowls. Top each with a slice of Halloumi and sprinkle with the mint and lemon rind. Serve immediately.