 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I really like this unusual combination of flavors. Good by itself or served over rice. Ingredients:
2 cups chopped onions |
2 tablespoons vegetable oil |
3 cups chopped cabbage |
1 fresh chili peppers, minced or 1/4 teaspoon cayenne |
1 tablespoon grated fresh ginger |
2 cups water |
3 cups diced sweet potatoes (3/4 inch cubes) |
salt |
2 cups chopped fresh tomatoes |
2 cups sliced okra, fresh or frozen |
3 tablespoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
chopped peanuts |
Directions:
1. In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
2. Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
3. Add the grated ginger and water; cover, and bring to a boil.
4. Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
5. Add the tomatoes, okra, and lime juice.
6. Continue to simmer for about 15 minutes or until all the vegetables are tender.
7. Add in the cilantro and more salt if needed; stir to combine.
8. Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.
|
|