A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

　　

Ingredients

serves 4, yields 8 cups

　　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 (see page 295)

　　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)

　　

Step 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.

　　

Step 2

Stir in the cabbage and sweet potatoes. Add about 3 1/2 cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.

　　

Step 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.

　　

Step 4

Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.