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This soup uses lots of winter vegetables and uses some of my favorite spices. Perfect while we wait for real spring!

Peanut Soup with Cabbage and Chicken

Created by on March 24, 2016

  • Serves: 4
  • Category:

Ingredients

  • 3 tablespoons olive oil
  • 8 ounces chicken thighs (cut into chunks)
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 large onion
  • 2 carrots
  • 2 celery stalks
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1/2 cup peanut butter
  • 4 cups chicken broth or water
  • 2 cups tomatoes (if canned, include the juice)
  • 1 head cabbage (shredded)

Instructions

  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.
Source: The Food Matters Cookbook

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.

Nutrition Facts
 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 473.26
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%
Sugar 12.89g
Protein 27.04g 54%

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