Indonesian Sweet Potato & Cabbage soup

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A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.




Indonesian Sweet Potato & Cabbage soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon grated peeled ginger root
  • 2 garlic cloves, minced or pressed
  • ¼ to ½ teaspoon cayenne, or to taste
  • 1 tablespoon vegetable oil
  • 1½ cups chopped onions
  • ½ teaspoon salt
  • 2½ cups chopped cabbage (1/2-inch pieces)
  • 2½ cups diced sweet potatoes (about 1 pound)
  • 1 quart vegetable broth
  • ½ cup peanut butter
  • 1 cup chopped tomatoes
  • 1 tablespoon soy sauce
  • mung bean sprouts (optional)
  • chopped cilantro, scallions, mint, and/or Thai basil (optional)
  1. In a soup pot on medium heat, cook the ginger, garlic, and cayenne in the oil for a minute before adding the onions and salt.
  2. Cover and cook, stirring often, until the onions soften, about 5 minutes.
  3. Stir in the cabbage and sweet potatoes.
  4. Add about 3½ cups of the broth.
  5. Cover and increase the heat to bring to a boil.
  6. Then reduce the heat and simmer for 15 minutes.
  7. In a bowl, whisk together the peanut butter and the remaining ½ cup of broth until smooth.
  8. Add the peanut butter mixture to the soup with the tomatoes and soy sauce.
  9. Simmer covered until all the vegetables are tender, about 5 minutes.
  10. Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.
Yields 8 CUPS