A hearty soup inspired by Indonesian Gado Gado sauce. Fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes
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 onions soften (5 minutes).
2) Stir in cabbage and sweet potatoes. Add 3 1/2 cups of the broth. Cover and increase heat to bring to boil. Then, reduce heat and simmer for 15 minutes.
3) In a bowl, wisk together peanut butter and remaining 1/2 cup broth until smooth. Add peanut butter mixture, tomatoes, and soy sauce to the soup. Simmer covered until all vegetables are tender, about 5 minutes.
4) Serve each bowl with sprinkling of bean sprouts and other garnishes to taste.
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 61 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 711.6mg | 25 % | |
Potassium 617.9mg | 16 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 25.1g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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