Ah, the wonders of soup in a tin! You can whip up this quick and easy tomato soup with halloumi sticks for a fast dinner.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 cup coconut cream or coconut milk
2 × 400 g tins cream of tomato soup
50 g halloumi, cut into sticks
Olive oil
¼ cup sesame seeds

METHOD
1. Set aside 2 tbsp coconut cream or milk. Heat the rest of it with the tomato soup.
2. Skewer the halloumi, brush with oil, coat in sesame seeds and fry until golden.
3. Season the soup with salt and pepper and garnish with the reserved coconut cream or milk. Serve with the halloumi sticks.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to see what else you can do with canned soup? How about this tomato tart?

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