West African Peanut Soup

1. In large saucepot, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until soft. Add tomato paste and ginger; cook and stir 2 minutes. Stir in potatoes, stock, pepper and ¾ teaspoon salt; heat to a simmer. Reduce heat to low; cover and cook 20 minutes or until potatoes are tender. Stir in spinach and peanut butter; cook and stir 2 minutes or until spinach is wilted. Makes about 9 cups.

2. Serve soup topped with cilantro, peanuts and chicken, if desired.

• 24 g Fat
• 4 g Saturated
• 543 mg Sodium
• 21 g Carbohydrates
• 5 g Fiber
• 6 g Sugars
• 11 g Protein