Veggie Broth With Chorizo, Halloumi And Parsley
INGREDIENTS
- 50g chorizo, peeled and diced
- 50g halloumi, diced
- 3 tsp extra virgin olive oil
- 2 tsp parsley, finely chopped
- Manchego or parmesan cheese, grated or shaved for garnish
- Hot crusty bread
- 1 x Cully & Sully Veggie Broth
METHOD
- 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.
