- Preheat the oven to 200°C/400°F/gas 6 and line a baking tray with parchment paper.
- Cut the veg into large pieces and place on the tray with the onion and garlic. Drizzle with the olive oil and sprinkle with the cinnamon and cumin so that everything is covered.
- Roast for about 30 minutes, or until slightly charred/ caramelised. Meanwhile, heat the stock in a saucepan.
- If your blender is approved for hot liquids, transfer the roasted veg to it, pour over the stock and blend until smooth. You can also place the veg in a saucepan with the stock and use a hand-held blender.
- Add the milk and apple cider vinegar. Taste and add more water or spices, if needed.
- To make halloumi croutons, add the oil to a non-stick frying pan and fry the halloumi over a medium heat for 1 to 2 minutes on each side. Serve the soup with the croutons on the side.
- You can also make some kale chips: tear some kale leaves into smaller pieces, discarding the stems. Toss in a little olive oil and ground cinnamon (or chilli powder) and spread out on a baking tray.
- Bake in the oven at 160/320/gas 2 for 10 to 12 minutes until edges are brown.
You don't need to add oil when cooking halloumi as it has quite a high fat content. You can dry fry in a non-stick frying pan over a medium heat for 1-2 mins on each side.