05/03/2026
Sweet potato & Peanut soup with Sesame Halloumi Croutons and Crispy Kale 🍠🥜🥬
I saw the idea but couldn’t find the recipe so this is my version and it turned out perfectly.
Serves: 3 adults
Ingredients
For the soup
• 1 onion, diced
• 2 cloves garlic, chopped (or frozen equivalent)
• 1 tsp chopped chilli (or to taste)
• 500g frozen diced sweet potato
• 1 tsp fish sauce
• 1 tsp ground ginger
• 1 tsp ground coriander
• 2 tbsp soy sauce
• 1 litre vegetable stock
• 2 tbsp peanut butter
For the toppings
• 200g halloumi, cut into ~2cm cubes
• ½ tbsp sesame oil
• 1 tbsp sesame seeds
• A handful of kale, stalks removed
• Light spray of oil
• Pinch of salt
Method
1. Start the soup
In a large saucepan, soften the diced onion in a little oil over medium heat for a few minutes until translucent.
2. Add aromatics
Stir in the garlic and chilli and cook for another minute until fragrant.
3. Build the soup
Add the frozen sweet potato, fish sauce, ground ginger, ground coriander, and soy sauce.
Pour in the vegetable stock and bring to a simmer. Cook for 7–10 minutes, until the sweet potato is tender.
4. Make it creamy
Stir in the peanut butter, remove from the heat, and blend with a stick blender until smooth.
5. Prepare the halloumi croutons
Heat the sesame oil in a frying pan over medium heat. Add the halloumi cubes and cook, stirring frequently, until they begin to brown. Sprinkle over the sesame seeds and cook for another minute until golden.
6. Crispy kale
Toss the kale with a tiny spritz of oil and a pinch of salt. Air fry at 180°C for 3–4 minutes until crisp.
7. Serve
Ladle the soup into bowls and top with sesame halloumi croutons and crispy kale.
