Indonesian Sweet Potato & Cabbage Soup

(Modified from Moosewood Restaurant Simple Supper Cookbook)

This is delicious.

1 T grated peeled ginger root, maybe a bit more (I keep a root in the freezer and break off some when I need it.)
2 pressed garlic cloves
1/4 tsp cayenne (or more, to taste. Or use "Zesty" canned tomatoes below)
1 T oil 1-1/2 c chopped onions
1/2 t salt (optional- I find the soup has enough)
2-1/2 c chopped cabbage (I shred it in the food processor, about 3 cups)
2 peeled sweet potatoes, around 1/2" dice
3 c veg broth (or reduced sodium chicken broth)
1@14 oz can diced tomatoes with juice ("Zesty" adds some heat)
1 T soy sauce
1/2 c peanut butter (I use reduced fat PB)

In soup pot on medium heat, sautee ginger, garlic, and cayenne in oil. Add onions and salt. Cover and cook about 5 min. Stir in cabbage and potatoes. Add broth. Bring to a boil then reduce heat & simmer for 15 min until veg are tender. Whisk peanut butter with some of the warm broth, add to soup with tomatoes and juice, and soy sauce.

Garnish with any of mung bean sprouts, cilantro, scallions, mint, basil.

Posted March 5, 2007
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