2 Tbs olive oil, plus extra for the breadcrumbs and for frying the haloumi
1 onion, diced
2 sticks of celery, diced
1 carrot, diced
3 large beetroot, chopped
1.5 litres vegetable or chicken stock
salt and freshly ground black pepper
3/4 cup walnut breadcrumbs
4 slices haloumi cheese
thick yoghurt to serve
1 Heat the olive oil in a large pot. Add the onion, celery and carrot. Cook gently while stirring for 3-4 minutes.
2 Add the beetroot and the stock then simmer for about 30 minutes or until the beetroot is tender. Season.
3 While the soup is simmering, toast the breadcrumbs in a hot pan with 3 tsp of olive oil and a sprinkle of salt, until golden.
4 Remove the breadcrumbs and set aside. Wipe out the pan then add 1 Tbs of olive oil and when hot fry the slices of haloumi for about 10 seconds on each side or until soft and golden.
5 Purée the soup and ladle into warm bowls, topping with the crumbs, a slice of cheese, a drizzle of walnut oil and yoghurt.