The "Sweet Potato & Peanut Soup with Spinach" (page 158) contains just a few simple ingredients, but delivers deep and complex flavors. Orange sweet potatoes and onions are cooked tender, peanut butter is dissolved in the cooking broth, and a few seasonings are thrown in, with several cups of fresh spinach added as the final touch. The peanut butter gives this soup a smooth richness, and a pinch of cayenne gives it just enough warmth to make it interesting, but doesn't blow the dish away. This soup is easy to make, light enough to be a meal starter, but with a salad and a loaf of bread, it could also be the centerpiece of your meal.
Keeping it "McDougall Friendly" checklist:
ü Omit the oil when sautéing the onion; instead, use a nonstick soup pot and/or water, broth, or sherry as a sauté liquid.