Soup is in order – considering the crazy cold, stormy weather in my neck of the woods. The interesting thing about this soup is that in is made with Halloumi cheese? Are you familiar with Halloumi cheese, if not, consider adding it to any salad, in soup or grilled, just by itself. In this case, instead of diced chicken, added the cheese to this spicy peanut soup
INGREDIENTS
- 2 tablespoons sesame or extra olive oil
- 2 small shallots, chopped
- 2 cloves garlic, minced or grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1/3 cup creamy peanut butter
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons low sodium soy sauce
- 1 medium sweet potato, peeled and cubed (about 2 cups)
- 1 bunch Tuscan kale, chopped
- 1/2 cup fresh cilantro, chopped
- 8 ounces halloumi cheese, cubed
- 2 tablespoons sesame seeds
- fresh limes and chopped peanuts, for serving {more}
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