Summary

Ingredients

• 400 ml tomatoes, chunky
• 300 ml vegetable stock
• 1 onion (s), red
• 3 cloves garlic
• 1 bell pepper
• 2 carrot (s)
• 4 medium potato (s)
• 125 g kidney beans
• 2 tablespoon tomato paste
• 1 tablespoon mustard
• 3 teaspoons paprika powder, hot pink
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon marjoram
• 50 g halloumi with pepper or plain
• Cress for garnish
• olive oil

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Instructions

1. Peel and dice the onion, garlic, potatoes and carrots, cut the bell pepper into small pieces, drain the kidney beans and wash them.
2. Heat some olive oil in a large saucepan and sauté the onion and garlic until translucent. Add tomato paste, mustard and paprika powder and stir-fry for about a minute. Add canned tomatoes (without draining) as well as vegetable stock, marjoram, beans and the remaining vegetables. Season with plenty of salt and pepper. Bring the soup to a boil and simmer over a low heat for about 20 minutes, stirring occasionally.
3. Shortly before the end of the cooking time, fry the diced halloumi in a pan with a little olive oil until crispy on all sides, this only takes a few seconds with enough heat.
4. Garnish the soup with the halloumi cubes and some cress.
5. Without cheese cubes, the soup base is vegan and can also be served with e.g., soy shredded meat or meat substitutes are prepared.
6. As a side dish, crispy toast goes perfectly with dips.