Instant Pot Thai Inspired Peanut Soup with Vegan Halloumi (GF, V)

Half-Baked Harvest describes this as spicy... it assuredly is not to anyone outside the Soviet bloc. It's packed with flavor, though, and easy to make!

Source: Half-Baked Harvest | Serves: 4-6 | Time: 30 min

Changes: replaced soy sauce with coconut aminos;

Ingredients

2 tbsp sesame or olive oil

2 small shallots, chopped

2 cloves garlic, minced or grated

3 tbsp Thai red curry paste

4 cups vegetable broth (homemade to reduce sodium)

1/3 cup creamy peanut butter

1 (14 ounce) can unsweetened coconut milk

2 tbsp coconut aminos

1 medium sweet potato, peeled and cubed (about 2 cups)

1 bunch Tuscan #kale, chopped

1/2 cup fresh cilantro, chopped

8 oz violife grilling cheese (vegan halloumi), cubed

2 tbsp sesame seeds

Fresh limes and chopped peanuts, for serving

Instructions

Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and aminos, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.

Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed.

Meanwhile, make the vegan halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the vegan halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.

Ladle the soup into bowls. Top with vegan halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!