- Heat 1 tsp of olive oil in a saucepan on a medium heat and throw in the chorizo. Fry gently but don’t allow to get too dark.
- Add chopped halloumi and fry until golden brown.
- Add Cully & Sully Veggie Broth and heat gently for 5 mins until heated through. While soup is heating mix together the parsley with 2 tsp’s of olive oil.
- Ladle the soup into two warm bowls, garnish with parsley oil and grated cheese and serve with hot crusty bread.