After a healthy hike in the woods, an outdoor sports event, or a walk through the park, this bright flavored soup will warm up your body head to toe.  A cream-based soup made of assorted greens--you can use any combination of greens such as watercress, broccoli and red chard; served with grilled halloumi cheese sandwiches. Perfect!

cream of assorted greens soup with Halloumi toast
Recipe courtesy of Christine Cushing
Makes 6 servings   

soup ingredients

• 2 tablespoons olive oil
• 1 leek, white and light green parts only, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 3 thyme sprigs
• 1 bay leaf
• 1 quart chicken stock
• 1 Yukon gold potato, peeled and diced
• 3 cups loosely packed spinach, trimmed and washed (4 oz)
• 3 cups loosely packed fresh Swiss chard, trimmed and washed (4 oz)
• 1/3 cup whipping cream
• 1 tablespoon chopped fresh chives
• Coarse salt and freshly cracked black pepper
• Pinch freshly grated nutmeg

Halloumi  toast

• 6 baguette slices
• 6 slices of Halloumi cheese

INSTRUCTIONS

Soup:

1. In a large pot, heat the olive oil on medium heat. Add the leek, onion, celery and carrots.
2. Stir and cook, for about 10 minutes or until the vegetables are soft.
3. Add the garlic and stir, cook for 1 minute.
4. Stir in the thyme sprigs, bay leaf, chicken stock and potato.
5. Bring to a boil on medium-high heat. Reduce to low and simmer for about 25 minutes or until potato is tender.
6. Stir in greens just until wilted.
7. In batches, purée soup in a blender.
   
8. Return soup to a clean large pot and stir in the cream, over low heat until just hot.
   
9. Stir in the chives and season with salt, pepper and nutmeg.
   

Halloumi  toast

1. Toast baguette slices lightly under the broiler, about 1 to 2 minutes per side.
2. Top each slice with a piece of Halloumi and return to broiler for about 2 minutes or until cheese is golden.
3. Ladle hot soup into bowls and top with Halloumi toast