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Peanut and Sweet Potato Soup with Sesame Halloumi

Recipe

Rustle up a hearty soup for the whole family with this gorgeous recipe by Cardiff Mum.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

Fusion   |   Main   |   Cardiff Mum

  

Ingredients

  • 2 tablespoons Sesame oil (or Olive oil)
  • 1 White onion
  • 2 cloves Garlic, minced
  • 1 Red Thai Curry Kit (or 400ml Coconut Milk and 3 tablespoons Red Thai Curry Paste)
  • 2 tablespoons Dark soy sauce
  • 1 large Sweet potato, peeled and diced
  • 1 litre Vegetable stock
  • 400ml Coconut milk
  • 2 tablespoons Smooth peanut butter
  • 1 handful Fresh corriander
  • 225g Halloumi, cut into small cubes
  • 2 tablespoons Sesame seeds
  • Crushed peanuts

  

Method

  1. Heat the sesame oil in a large pot over medium heat. Add the garlic and chopped onion, and fry for a few minutes until soft. Stir in the red Thai curry paste and cook for another minute. Then add the vegetable stock, peanut butter, both of the coconut milks, and soy sauce.
  2. Chop up the sweet potato, add it to the pot and stir everything to combine, then simmer for 20 minutes until the sweet potato is really soft.
  3. Meanwhile, heat up a little more oil in a separate frying pan and add the halloumi. Fry on all sides until golden and crispy, then sprinkle the sesame seeds over the chunks and fry for another few minutes to toast the seeds.
  4. When the sweet potato is soft, blend the soup with a hand blender and spoon into bowls. Add the halloumi pieces on top and serve with plenty of fresh coriander and crushed peanuts if you have them!