Ingredients Serves 4
- 1 cup brown rice
- 1 onion
- 1-inch ginger root
- 3 cloves garlic
- 3.5 oz/100 g spinach (fresh or frozen)
- 1 sweet potato (or 3 regular)
- 1 lb/450 g strained tomatoes
- 3/4 cups peanut butter
- 2-3 tbsp vegetable oil
- 1 tsp salt (adjust to taste)
- 1/3 tsp chili pepper
Cook brown rice following package directions. Set aside. While rice is cooking, begin cutting veggies for the soup.
You can use white rice, but I prefer brown since it's much healthier.
If you use frozen spinach, thaw it for 30 minutes before cooking at room temperature.
Peel one onion, a small piece of ginger root and 3 cloves of garlic. Dice the onion, mince the garlic and ginger.
Peel and cut into small chunks one sweet potato, or 3 regular potatoes. Traditional recipe call for sweet potato, but I couldn't find it in my area, so I used 3 regular medium-sized potatoes.
Roughly cut spinach leaves.
In a bowl combine 1 lb/450 g strained tomatoes with 3/4 cup of peanut butter, whisk together.
In a heavy-bottom pan heat 2-3 tablespoons of vegetable oil, saute onion, garlic and ginger for 3-4 minutes.
Add potatoes and spinach, stir well.
Pour 3 cups of water, tomato and peanut butter mixture, salt and pepper. Bring soup to a boil, reduce heat to low and simmer for 15 minutes.
Serve soup on a rice pillow, garnish with chopped cilantro and peanuts.