Wow. This was a fun recipe to make and turned out both tasty and spicy. It made a ton of soup so I will be putting two portions in the fridge for lunches and freezing the rest for some future dinner. So far, I’ve been very pleased with my meals out of the cookbook Simple Suppers by the Moosewood Collective.
This soup is a great way to add more cabbage into your diet. Ever since I read The 10 Things You Need to Eat by Anahad O’Connor and Dave Lieberman I’ve been trying to find new cabbage recipes. Anahad is a New York Times health and science journalist and the studies that are discussed in this book are properly documented in case you would like to read more about any particular topic. There are some unexpected super stars in the book: beets, avocados, lentils and cabbage. My aunt Jeanne recommended this book to me, and I am delighted to recommend it to you.
- 1 Tablespoon grated ginger
- 2 Garlic cloves
- 1/4 to 1/2 teaspoon cayenne (I went with the latter)
- 1 Tablespoon oil
- 1 chopped onion
- 2 1/2 cups chopped cabbage
- 2 1/2 cups chopped sweet potatoes
- 1 quart veggie broth
- 1/2 cup peanut butter
- 1 cup chopped tomatoes (I used a can of diced)
- 1 Tablespoon soy sauce
- optional: Sprouts, cilantro, scallions, mint (I added lime juice)
- add salt to taste
What you need to do is put a little oil in the pan (I used olive oil) heat that up then add the ginger, garlic and the cayenne for just a minute or so – don’t let it get too hot. Now add the onions and a little salt. Make sure that they don’t get too hot or burn, I had to add a little water to keep mine at a safe temperature. Cover and let cook for about 5 minutes or so.
Use that time to start chopping up the cabbage and the potatoes. I didn’t measure either the produce, I used the two potatoes that I had and half of the cabbage. Add the cabbage and the potatoes to the pot with 3 1/2 cups of liquid. I used 2 cups of veggie broth and then added 1 and half cups of water because I can be a bit cheap with the prepared vegetable stock.
It was a complete shock to me that the soup would look so much like a salad at this point. I know that greens cook down and I sure hoped that cabbage would do me the favor of cooperating, but I was a little concerned.
Luckily, it did cook down nicely in about 15 minutes. Next you need to stir together the peanut butter with the other 1/2 cup of liquid. Add that plus the tomatoes and the soy sauce to the pot and simmer another 5 minutes or until the potatoes are tender. Then ladle out your soup into bowls add any ‘extras’ from the list above and enjoy!
There are are a few things that I will do differently next time. First off, I chopped the above potatoes pretty coarsely, which made the soup need to cook for longer. It actually stretched the estimated 40 minutes to prepare this soup to closer to a full hour. I also think I was a little over exuberant with the cayenne pepper, I recommend starting with less and adding more towards the end if it tastes bland. Finally, I used a 3 quart pot and it was just barely big enough for this recipe. Next time, I’ll use my 5 quart soup pot.
And there will definitely be a next time!