Indonesian Sweet Potato & Cabbage Soup

Originally published December, 2007

Recipe excerpted from Simple Suppers: Fresh Ideas for the Weeknight Table

• 1 tablespoon grated peeled ginger root
• 2 garlic cloves, minced or pressed
• 1⁄4 to 1⁄2 teaspoon cayenne, or to taste
• 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
• 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)

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. Cover and cook, stirring often, until the onions soften, about 5 minutes.
2. Stir in the cabbage and sweet potatoes. Add about 31⁄2 cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.
3. In a bowl, whisk together the peanut butter and the remaining 1⁄2 cup of broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about 5 minutes.
4. Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.