Senegalese peanut stew with spinach and sweet potatoes

Serving size: 1 2/3 cup
Servings: 6
Points + per serving: 5


1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped


Instructions

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.

Notes

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).