Indonesian Sweet Potato & Cabbage Soup

Ingredients

• 1 tablespoon grated peeled ginger root
• 2 garlic cloves
• minced or pressed
• 1/4 to 1/2 teaspoon cayenne
• 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 (see page 295)
• 1/2 cup peanut butter
• 1 cup chopped tomatoes
• 1 tablespoon soy sauce
• Mung bean sprouts (optional)
• Chopped cilantro
• scallions
• mint
• and/or Thai basil (optional)

Instructions

1. 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.
2. Cover and cook, stirring often, until the onions soften, about 5 minutes.
3. Stir in the cabbage and sweet potatoes.
4. Add about 3 1/2 cups of the broth.
5. Cover and increase the heat to bring to a boil.
6. Then reduce the heat and simmer for 15 minutes.
7. In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth.
8. Add the peanut butter mixture to the soup with the tomatoes and soy sauce.
9. Simmer covered until all the vegetables are tender, about 5 minutes.
10. Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.