Mediterranean Roasted Vegetable Soup with Halloumi Croutons

In a large, deep saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the frozen Mediterranean vegetable mix, sliced celery, and chopped garlic. Sauté for about 10 minutes, stirring occasionally, until the vegetables have softened and any excess moisture has evaporated.

Stir in the onion granules, dried mixed herbs, canned chopped tomatoes, and chicken stock. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20 minutes until the liquid has slightly reduced and the flavors have melded.

While the soup simmers, prepare the croutons. Place the sesame seeds in a shallow dish. Press the halloumi cubes into the seeds to coat them lightly on all sides.

Heat the remaining tablespoon of olive oil in a frying pan over medium heat. Fry the halloumi pieces for 5-7 minutes, turning frequently until they are golden brown and crispy on all sides.

Finish the soup by stirring in the lemon juice and freshly chopped parsley. Season with salt and pepper to taste. Ladle the soup into bowls and top with the warm halloumi croutons before serving.