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Saturday, January 29, 2011

Senegalese Peanut Stew with Spinach and Sweet Potato

Low-Cal But Still Lovely
I love anything with peanut butter in it. Yes, it's crazy high in calories, but the strong flavor goes far without using that much, so this soup is worth the calories. I found this recipe on the Weight Watchers website. Each 1 cup portion is 5 points for those who care. This recipe makes 6 portions.

2 medium onions chopped
1 medium green pepper chopped
1/2 pound sweet potato, peeled and chopped into 1/2 inch cubes
2 medium carrots, peeled and sliced thin
2 cloves garlic, minced
2 tablespoons fresh ginger root, minced
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups vegetable broth
6 tablespoons creamy peanut butter
8 cups fresh spinach, stems removed chopped and packed to measure

Coat a large saucepan with cooking spray and set over medium heat. Add onions and peppers and cook, stirring often, 3-5 minutes until softened. Stir in the sweet potato, carrots and garlic and cook 2 minutes more. Next add the ginger, cloves, salt, and cayenne and cook 1 minute more. Now pour in the veggie broth and bring to a boil, scraping up any brown bits that have stuck to the bottom of the pan so they mix into the soup. Add the peanut butter. Cover, reduce heat to a simmer, and cook about 30 minutes until sweet potatoes are tender. Now add the spinach, stirring occasionally for 10 minutes. Be careful once you add the peanut butter, as the soup will separate if you cook it at too high heat.