Ww Senegalese Peanut Stew With Spinach And Sweet Potatoes - cooking recipe

Ingredients

1 spray(s) cooking spray
2 medium onions, roughly chopped
1 medium green pepper, cored and roughly chopped
1/2 lb sweet potato, peeled and chopped into 1/2-inch cubes
2 medium carrots, peeled and thinly sliced
2 cloves garlic cloves, minced (medium)
2 tablespoons gingerroot, fresh, minced
1/2 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
4 cups vegetable broth, reduced-sodium
6 tablespoons peanut butter, natural, creamy-variety
8 cups spinach, leaves, stemmed, packed, chopped

Preparation

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
Note: Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, \"doesn't fall out of suspension\" or separate).