Slow Cooker Spiced Sweet Potato & Halloumi Soup
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.2kg sweet potatoes, peeled and cut into chunks
- 4 tbsp curry paste of your choice, or a few tbsp curry powder
- 1 onion, sliced
- 2 carrots, peeled and roughly chopped
- 3 garlic cloves, crushed
- 1 x 250g block of reduced-fat halloumi, sliced or cubed
- 1.2L water or stock
Method
- Tip the sweet potato chunks onto a roasting tray and coat in the curry paste or powder. Roast in the air fryer for 10 minutes at 200ยฐC (390ยฐF) or in the oven (at the same temperature) for 15 minutes.
- Add to the slow cooker / crockpot with all the other ingredients, except the halloumi. Add 1.2 litres of boiling water or stock, then cook on high for 3 hours or low for 6 hours. Once cooked, blitz in the slow cooker / crockpot with a hand blender until smooth and season with salt and pepper.
- Pan-fry or air-fry the halloumi until golden all over, then scatter the halloumi pieces over the soup in bowls to serve. Divine.