1 tbsp ginger root
2 garlic cloves, minced
1 ½ tsp cayenne pepper
1 tbsp vegetable oil
1 ½ cups onion, chopped
½ tsp salt
2 ½ cups cabbage, chopped
2 ½ cups Sweet Potatoes, diced
4 cups organic vegetable broth
½ cup natural peanut butter
1 cup tomatoes, chopped
1 tbsp soy sauce
1 oz bean sprouts
1 tbsp cilantro
1 tbsp scallions
In a pot, cook the ginger root, garlic, and cayenne pepper in vegetable oil for a few minutes.
Add the onions and salt and continue to cook for about 5 minutes or until the onions soften.
Stir in the cabbage, sweet potatoes, and 3 ½ cups of broth.
Cover the pot and bring it to a boil. Afterwhich, turn down the heat and simmer for 15 minutes.
In a bowl, whisk together the peanut butter and remaining broth.
Add the mixture to the pot along with the soy sauce and tomatoes and cook for 5 more minutes.
Top the soup with cilantro and bean sprouts, scallions, mint, or basil and serve. Bon Appetit!
You can use mint, basil, or scallions as an alternative for cilantro.
Sugar: 14g
:
Calcium: 77mg
Calories: 355kcal
Carbohydrates: 38g
Fat: 20g
Fiber: 7g
Iron: 2mg
Potassium: 773mg
Protein: 12g
Saturated Fat: 6g
Sodium: 1689mg
Vitamin A: 12942IU
Vitamin C: 30mg
