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How To Make Indonesian Sweet Potato and Cabbage Soup
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A Southeast Asian dish filled with local herbs and spices, a healthy dose of vegetables and a savory vegetable broth all in one bowl.
Preparation:
15
mins
Cooking:
30
mins
Total:
45
mins
Serves:
4
Ingredients
1
tbsp
ginger root
2
garlic cloves
minced
1 ½
tsp
cayenne pepper
1
tbsp
vegetable oil
1 ½
cups
onion
chopped
½
tsp
salt
2 ½
cups
cabbage
chopped
2 ½
cups
Sweet Potatoes
diced
4
cups
organic vegetable broth
½
cup
natural peanut butter
1
cup
tomatoes
chopped
1
tbsp
soy sauce
1
oz
bean sprouts
1
tbsp
cilantro
1
tbsp
scallions
Instructions
In a pot, cook the ginger root, garlic, and cayenne pepper in vegetable oil for a few minutes.
Add the onions and salt and continue to cook for about 5 minutes or until the onions soften.
Stir in the cabbage, sweet potatoes, and 3 ½ cups of broth.
Cover the pot and bring it to a boil. Afterwhich, turn down the heat and simmer for 15 minutes.
In a bowl, whisk together the peanut butter and remaining broth.
Add the mixture to the pot along with the soy sauce and tomatoes and cook for 5 more minutes.
Top the soup with cilantro and bean sprouts, scallions, mint, or basil and serve. Bon Appetit!
Recipe Notes
You can use mint, basil, or scallions as an alternative for cilantro.
Nutrition Facts
Calories:
355
kcal
|
Carbohydrates:
38
g
|
Protein:
12
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Sodium:
1689
mg
|
Potassium:
773
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
12942
IU
|
Vitamin C:
30
mg
|
Calcium:
77
mg
|
Iron:
2
mg