Indonesian Sweet Potato and Cabbage Soup

Made one of my most favorite soups for a special guest on Monday. One of my brothers thought it smelled like Pad Thai ;-) It's a superb combination of spicy garlic, ginger and cayenne- rich with sweet potato and peanut butter- with cilantro to top (a must!)

Here is the recipe from Simple Suppers.

1 T grated peeled ginger root

2 garlic cloves, minced or pressed

1/4 to 1/2 t cayenne (more, I say!)

1 T veg oil

1 1/2 c chopped onions

1/2 t salt

2 1/2 c chopped cabbage (1/2- inch pieces)

2 1/2 c diced sweet potatoes (about 1 lb.)

1 quart vegetable broth ( I make my own or just use water)

1/2 c peanut butter

1 cup chopped tomatoes (I use canned or crushed)

1 T soy sauce

mung bean sprouts (optional)

chopped cilantro, scallion, mint, and/or Thai basil

In a pot on medium heat, cook the ginger, garlic, and cayenne in the oil for a minute before adding the onions and salt. Cover and cook, stirring often, until the onions soften, about 5 minutes.

Stir in the cabbage and sweet potatoes. Add about 3 1/2 cups of the broth. Cover and increase the heat to bring to boil. Then reduce the heat and simmer for 15 minutes.

In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth. Add the peanut butter mix to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about five minutes.

Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.