Ww Senegalese Peanut Stew With Spinach and Sweet Potatoes |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This simple recipe has earned rave reviews from Weight Watchers...It pairs cayenne with peanut butter to make a comforting winter warmer. It is vegetarian and as written is 5 WW Points Plus Ingredients:
1 spray(s) cooking spray |
2 medium onions, roughly chopped |
1 medium green pepper, cored and roughly chopped |
1/2 lb sweet potato, peeled and chopped into 1/2-inch cubes |
2 medium carrots, peeled and thinly sliced |
2 cloves garlic cloves, minced (medium) |
2 tablespoons gingerroot, fresh, minced |
1/2 teaspoon ground cloves |
1/2 teaspoon table salt |
1/4 teaspoon cayenne pepper |
4 cups vegetable broth, reduced-sodium |
6 tablespoons peanut butter, natural, creamy-variety |
8 cups spinach, leaves, stemmed, packed, chopped |
Directions:
1. Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
2. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
3. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
4. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
5. Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
6. Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, doesn't fall out of suspension or separate).
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