Tuesday, February 1, 2011

Indonesian Sweet Potato & Cabbage Soup

from Moosewood Restaurant's 'Simple Suppers' cookbook

serves 4
yields 8 cups
time: 40 minutes

1 tablespoon grated peeled ginger root
2 garlic cloves, minced or pressed
1/4 to 1/2 teaspoon cayenne, or to taste (this is what brings the heat!)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
1/2 teaspoon salt
2 1/2 cups chopped cabbage (1/2 inch pieces)
2 1/2 cups diced sweet potatoes (about 1 pound)
1 quart vegetable broth
1/2 cup peanut butter
1 cup chopped tomatoes (we used canned)
1 tablespoon soy sauce

bean sprouts, chopped cilantro, scallions, mint and/or Thai basil (for topping)

In a soup pot on medium heat, cook the ginger, garlic and cayenne in the oil for a minute before adding the onions and salt. Cover and cook, stirring often, until the onions soften, about 5 minutes.

Stir in the cabbage and sweet potatoes. Add about 3 1/2 cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.

In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth. Add the peanut butter to the soup with the tomatoes and soy sauce. Simmer covered until the vegetables are tender, about 5 minutes.

Serve each bowl with desired toppings.

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