Light Bites Lunch

Sweet Potato Soup with Halloumi & Mixed Seeds

10 prep, 20min cook

Serves 4

Ingredients

3 tbsps chilli-infused oil, plus extra to drizzle

2 leeks, trimmed and chopped

500g pack frozen Waitrose Diced Sweet Potatoes, or similar

900ml hot vegetable stock

410g can chickpeas, rinsed and drained

250g pack halloumi

4 tbsp mixed seeds

2 tbsps fresh flat-leaf parsley, chopped

Method

Heat 2 tablespoons of the chilli oil in a large saucepan and gently fry the leeks for 5 minutes until softened. Add the sweet potatoes and fry, stirring, for a further 3 minutes.

Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Tip in the chickpeas and cook for a further 5 minutes.

Meanwhile, drain the cheese, then dice and pat dry on kitchen paper. Heat the remaining oil in a small frying pan and gently fry the cheese, stirring, for 1 minute.

Tip in the seeds and continue to fry, stirring, for a further 1-2 minutes or until the cheese is just beginning to colour.

Using an electric hand blender or potato masher, blend the soup until the vegetables are crushed but not fully puréed. Ladle into bowls and scatter with the halloumi cheese and seeds.

Sprinkle with the parsley and a drizzle of extra chilli oil. Serve with a brown batch loaf.