Jump to recipe
Slow Cooker Spiced Sweet Potato & Halloumi Soup
If halloumi is in a recipe, then I’m cooking it. It’s such a versatile ingredient and I must easily eat a block a week. This recipe helps me maintain that consistent halloumi devouring.
SERVES
6
CALORIES
349
COOKING TIME
4 hours
DIFFICULTY
simple
Slow cooker soups are the ultimate comfort food, especially on a chilly winter day, and adding halloumi takes them to the next level.
Why Make This Slow Cooker Recipe?
This easy six-ingredient slow cooker soup packs a delightful punch thanks to the curry paste and is incredibly budget-friendly, costing less than £1 per portion. If you love simple six-ingredient slow cooker recipes like this one, you can pre-order my new cookbook, Slow Cooker Six Ingredients, today.
Method
Step 1
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 200°C or in the oven (at the same temperature) for 15 minutes.
Step 2
Add to the slow cooker 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 with a hand blender until smooth and season with salt and pepper.
Step 3
Pan-fry or air-fry the halloumi until golden all over, then scatter the halloumi pieces over the soup in bowls to serve. Divine.
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
