Cabbage Yam Peanut Soup
Serving: 4 to 6, but is easily adjusted for a crowd
Oil for sauté
4 cloves garlic
1 tablespoon ginger
1 large onion
1 small or 1/2 large cabbage (2.5 cups)
2 large sweet potatoes or yams (2.5 cups)
4 cups stock
1/2 cup peanut butter (the real stuff)
1 tablespoon soy sauce
Heat the oil in a large soup pot—add garlic, ginger and cayenne to taste.
Add 1 1/2 cups (about one) onion—cook 5 minutes until soft.
Add the cabbage and sweet potato and cook for 5 more minutes.
Add 3 1/2 cups of the stock. Bring to boil, cover, and simmer 15 minutes or until vegetables are almost cooked through.
In a separate bowl, take remaining 1/2 cup broth, mix with the peanut butter until smooth, then add 1 tablespoon soy sauce.
Add peanut/soy mix and simmer 5 more minutes or until all vegetables are tender.
Top with fresh basil, tomatoes, and peanuts and serve with a grainy homemade bread and butter.
From Nancy Hoyt Taff, Women’s Environmental Institute intern, 2009.