Ingredients
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
Preparation
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!
