Method

Cook brown rice following package directions. Set aside. While rice is cooking, begin cutting veggies for the soup.

You can use white rice, but I prefer brown since it's much healthier.

If you use frozen spinach, thaw it for 30 minutes before cooking at room temperature.

Peel one onion, a small piece of ginger root and 3 cloves of garlic. Dice the onion, mince the garlic and ginger.

Peel and cut into small chunks one sweet potato, or 3 regular potatoes. Traditional recipe call for sweet potato, but I couldn't find it in my area, so I used 3 regular medium-sized potatoes.

Roughly cut spinach leaves.

In a bowl combine 1 lb/450 g strained tomatoes with 3/4 cup of peanut butter, whisk together.

In a heavy-bottom pan heat 2-3 tablespoons of vegetable oil, saute onion, garlic and ginger for 3-4 minutes.

Add potatoes and spinach, stir well.