1. In large saucepot, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until soft. Add tomato paste and ginger; cook and stir 2 minutes. Stir in potatoes, stock, pepper and ¾ teaspoon salt; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until potatoes are tender. Stir in spinach and peanut butter; cook and stir 2 minutes or until spinach is wilted. Makes about 9 cups.
2. Serve soup topped with cilantro, peanuts and chicken, if desired.
- 24 g Fat
- 4 g Saturated
- 543 mg Sodium
- 21 g Carbohydrates
- 5 g Fiber
- 6 g Sugars
- 11 g Protein
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Nutritional Information
- 24 g Fat
- 4 g Saturated
- 543 mg Sodium
- 21 g Carbohydrates
- 5 g Fiber
- 6 g Sugars
- 11 g Protein
Directions
1. In large saucepot, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until soft. Add tomato paste and ginger; cook and stir 2 minutes. Stir in potatoes, stock, pepper and ¾ teaspoon salt; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until potatoes are tender. Stir in spinach and peanut butter; cook and stir 2 minutes or until spinach is wilted. Makes about 9 cups.
2. Serve soup topped with cilantro, peanuts and chicken, if desired.