Servings | 8 (serving size 1 cup) |
---|---|
Preparation Time | 15 Minutes |
Cook Time | 45 Minutes |
Total Time | 1 Hour |
Difficulty | Intermediate |
Main Ingredient | Rice; Sweet Potatoes; Peanuts |
Category | Rice & Grains; Vegetables; Nuts, Fats, & Oils |
Meal | Lunch; Dinner; Snack |
Type | Appetizer; Side Dish |
Subtype | Soup |
Cuisine | African |
Cook Method | Stove Top |
Diet |
1 cup instant brown rice
2 cups chicken broth or vegetable broth, reduced salt
1 teaspoon dehydrated minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups sweet potato, peeled and diced
1 can (14.5 ounce) diced tomatoes with liquid
1/2 teaspoon salt
1/2 cup creamy peanut butter, reduced fat
1 1/4 cups fat free milk
3 cups (3 ounces) baby spinach leaves, coarsely chopped
1/4 cup chopped dry roasted peanuts
Add the chicken broth, brown rice, minced onion, ground ginger, garlic powder, sweet potato, red pepper, tomatoes with liquid, and salt to a soup pot. Bring this mixture to a boil, then cover, turn down to medium low, and simmer for 10 minutes.
Add the peanut butter and milk, stirring well. Bring this mixture to a gentle simmer and cook for 5 minutes, uncovered. Add the spinach and cook until wilted, about 2-3 minutes.
Remove from heat. Add the chopped peanuts to the soup before serving if desired.
Calories: 200 cal
Total fat: 7g
Saturated fat: 2g
Monounsaturated fat: 0g
Cholesterol: 0mg
Sodium: 480mg
Potassium: 0mg
Carbohydrate: 28g
Fiber: 3g
Protein: 9g