Recipe excerpted from Simple Suppers: Fresh Ideas for the Weeknight Table

Filed Under: 30 minutes or more, Child, Dinner, Lunch, Pregnancy, Starter, Vegetables

Indonesian Sweet Potato & Cabbage Soup

This delicious blend of cabbage, sweet potatoes and spices is guaranteed to warm you up on a chilly day.

February 21st, 2007

Recipe excerpted from Simple Suppers: Fresh Ideas for the Weeknight Table


  • 1 tablespoon grated peeled ginger root
  • 2 garlic cloves, minced or pressed
  • 1/4 to 1/2 teaspoon cayenne, or to taste
  • 1 tablespoon vegetable oil
  • 1-1/2 cups chopped onions
  • 1/2 teaspoon salt
  • 2-1/2 cups chopped cabbage (1/2-inch pieces)
  • 2-1/2 cups diced sweet potatoes (about 1 pound)
  • 1 quart vegetable broth
  • 1/2 cup peanut butter
  • 1 cup chopped tomatoes
  • 1 tablespoon soy sauce
  • mung bean sprouts (optional)
  • chopped cilantro, scallions, mint, and/or Thai basil (optional)


  • 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. Cover and cook, stirring often, until the onions soften, about 5 minutes.
  • Stir in the cabbage and sweet potatoes. Add about 3-1/2 cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.
  • In a bowl, whisk together the peanut butter and the remaining 1/2 cup of broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about 5 minutes.
  • Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.
Serves 4
Prep Time
40 minutes

Indonesian Sweet Potato & Cabbage Soup
Photography by Jim Scherer

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