Ingredients:

• 440ml coconut milk can
• 400g brocolli
• 400g spinach
• 1 liter water
• 3 Veggie stock cubes
• 1 Yellow onion
• 1 clove garlic
• 1 red chili peppar
• Salt
• Pepper
• Curry
• Cayenne
• Olive or coconut oil

Method:

Sauté chopped onion, chili and garlic in oil. Add all ingredients except for the spinach. Boil for 30 min.

Meanwhile fry the halloumi in a skillet with oil until crispy. I cut mine up in bite sizes. Add spinach to soup. Puree.

Serve!