I purchased a vegetable box from a local farmer who is offering produce year round-no small feat in Michigan! I decided this soup would be perfect for using the cabbage that came with it.
FOR PRINTABLE VERSION CLICK HERE: Peanut Soup with Cabbage and Chicken
Source: The Food Matters Cookbook by Mark Bittman
3 Tbsp olive oil
8 ounces chicken thighs (cut into chunks)
1 Tbsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cinnamon
salt and pepper to taste
1 large onion (chopped; from the veg box)
2 carrots (chopped; from the veg box)
2 celery stalks (chopped; Michigan sourced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced)
1/2 cup peanut butter (Michigan sourced)
4 cups chicken broth or water
2 cups tomatoes (if canned, include the juice)
1 head cabbage (shredded; from the veg box)
1. Heat oil in a large pot or Dutch oven; toss chicken with spices and brown well. Remove from pan and set aside.
2. Add onion through ginger and cook until softened. Add remaining ingredients (except cabbage) and chicken, bring to a boil, and simmer for 30-45 minutes.
3. Add cabbage and let simmer until softened, about 15 more minutes.
The Verdict: I love peanut butter in soup along with Indian spices, so I LOVED this soup! So tasty and quick to throw together on a weeknight.
Serving size: 1/4 of a recipe (21 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (56%) 266.08
% Daily Value
Total Fat 30.87g 47%
Saturated Fat 5.86g 29%
Cholesterol 47.06mg 16%
Sodium 1296.92mg 54%
Potassium 1151.32mg 33%
Total Carbohydrates 27.06g 9%
Fiber 6.61g 26%
Protein 27.04g 54%
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