Spicy Ginger And Spinach Soup

By Jennipher Shaver

This healthy soup is an American variation of a traditional Asian dish. This version is meatless, but you could easily add in cooked chicken or seafood.

½ of 7 oz. package of thin rice noodles
1 tablespoon vegetable oil
½ cup finely chopped onion
1 tablespoon diced peeled fresh ginger
2 garlic cloves minced
1 teaspoon chili powder
2 cups water
2 cups vegetable broth
4 cups fresh baby spinach leaves
1 ½ teaspoon ground red pepper
½ teaspoon salt
¼ cup shredded carrots separated (1 tablespoon per serving)
4 teaspoons creamy peanut butter

Cook rice noodles according to package directions. Cover with plastic wrap.
Heat oil in a large dutch oven over medium-high heat. Add onion, ginger, garlic and chili powder; sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and ground red pepper. Bring back to a boil and simmer 2 minutes or until spinach wilts. Add salt and stir in noodles.
Serve in bowls. Top each bowl of soup with 1 tablespoon carrot and 1 teaspoon of peanut butter.
Yield: 4 servings (servings = 1 ¼ cup)

The soup has some real heat to it, which can easily be tamed down with less ground red pepper. The thin rice noodles, spinach and rich peanut butter make it a satisfying meal, and the carrots add a flavorful and aesthetically-pleasing garnish.