“Ladles”- Sweet Potato and Cabbage Soup
Welcome to “Ladles”, an ongoing series of healthy soups, stewps and gumbos!
A year ago my son gave me the Moosewood Restaurant cookbook, Simple Suppers, for Christmas. This recipe originated from this cookbook with a few tweaks and additions.
I urge you to try it even if you aren’t a huge fan of sweet potatoes or cabbage. This Indonesian flavored soup is savory (garlic and ginger root!), slightly spicy (cayenne!), bizarre (peanut butter!) and creamy (there’s NO cream!). Serve as a fancy shmancy fine dining course OR at halftime of the Super Bowl to sober up the crowd. Your guests will think they’re dreamin’!
Don’t be ashamed to lick your spoon- I did!
Sweet Potato and Cabbage Soup
|IN THE POT|
|2 T grated fresh ginger root*|
|4 garlic cloves, minced*|
|3/4 tsp cayenne pepper|
|2 T canola oil|
|3 cups onion, chopped|
|1 tsp salt|
|1 large green cabbage, chopped fine|
|2 pounds sweet potatoes, diced|
|2 quarts vegetable broth|
|3/4 cup natural creamy peanut butter|
|2 cans petite diced tomatoes in garlic & olive oil, slightly drained|
|2 T light Tamari sauce|
|Handful of scallions, diced|
|1-2 avocados, coarsely chopped|
|Fresh or dried cilantro|
*Please use fresh ginger and garlic in this recipe as opposed to dried.
Cook ginger, garlic, cayenne in oil for a minute and then add onions and salt. Cover and cook by stirring for about 5 minutes.
Stir in cabbage and sweet potatoes. Add 7 cups of the vegetable broth. Cover and bring to a boil. Simmer 15 minutes.
Whisk in the peanut butter and last cup of broth. Add to soup with tomatoes and Tamari sauce. Simmer 10 minutes or longer.
Ladle into simple bowls and top with bean sprouts, scallions, avocado and a sprinkle of cilantro.
Eating healthy is never about deprivation. It’s about choice. Make calories count by using higher calorie foods, like peanut butter, for flavoring a bowl that is filled with so many additional nutrients.