Roast Veg Soup with Hot Honey Halloumi Croutons

Directions

1. 1

   Quarter the carrots, onion and parsnips, toss in oil and paprika

2. 2

   Cut the top off the bulb of garlic, wrap in foil and roast alongside the vegetables for 45 minutes

3. 3

   Once roasted, squeeze the garlic from the cloves into a saucepan with veggies and stock, simmer for 5 minutes then blend

4. 4

   Fry off cubes of halloumi, mix together the honey and chilli flakes

5. 5

   Pour the soup into bowls and top with halloumi and hot honey