Ingredients
- 1 Medium
- 8 Cups
- each ginger and cumin Ground1 Teaspoon
- 1/2 Teaspoon
- 1/4 Teaspoon
- carrot Sliced2 Large
- 1 1/2 Cup
- 1 1/2 Cups
- Yukon gold potatoes Diced3 to 4 Cups
- 1/3 Cup
- 1/2 Cup
- red cabbage Chopped4 Cups
- green beans Cut 1 inch pieces1 Cup
- banana Peeled and sliced1 Medium
- Sprinkle peanuts Finely chopped1 unit
Method
1
Heat the vegetable stock in a large pot over medium-high heat until it reaches a gentle boil.
2
Stir in the chopped onion and allow it to soften for 2-3 minutes, then add the ground ginger, ground cumin, cinnamon, and cayenne pepper, stirring continuously to bloom the spices.
3 minutes
3
Add the sliced carrots and diced potatoes to the pot, bringing the liquid back to a boil.
2 minutes
4
Reduce heat to medium and simmer for 8-10 minutes until the potatoes begin to soften.
9 minutes
5
Stir in the chopped tomatoes and corn, then continue simmering for 5 minutes to allow the vegetables to cook together.
5 minutes
6
Add the red cabbage and green beans, stirring well to incorporate them evenly throughout the soup.
1 minutes
7
Whisk together the smooth peanut butter and boiling water in a small bowl until smooth and fully incorporated, then slowly pour this mixture into the soup while stirring constantly to prevent lumps.
2 minutes
8
Simmer the soup for 8-10 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded together.
9 minutes
9
Gently fold in the peeled and sliced banana, stirring carefully to avoid breaking it apart, and heat through for 1-2 minutes.
1 minutes
10
Taste and adjust seasoning if needed, then ladle the soup into bowls and garnish each serving with finely chopped peanuts.