Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I really like this unusual combination of flavors. Good by itself or served over rice.

Ingredients Nutrition


  1. In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
  2. Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
  3. Add the grated ginger and water; cover, and bring to a boil.
  4. Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
  5. Add the tomatoes, okra, and lime juice.
  6. Continue to simmer for about 15 minutes or until all the vegetables are tender.
  7. Add in the cilantro and more salt if needed; stir to combine.
  8. Ladle soup into individual bowls; sprinkle with chopped peanuts and enjoy.
Most Helpful

I could eat this everyday. In fact, I almost do -- I'm on my third batch in two weeks. I'm allergic to nuts, so have to skip the garnish, but otherwise I didn't change a thing. Delicious!

Belgophile May 03, 2009

Revised to 5 stars. This is yummier the second day! I never though okra, sweet potatoes and cabbage would be so tasty. I found this recipe on Dottie's Weight Loos Zone (, and I was about to post it, but you beat me to it! My batch varied in that I used veggie broth to saute the onions instead of oil (my recipe actually called for white wine, which also would have been good) and I omitted the peanuts. This makes ALOT! Listed as only 3 WW points.

Carianne July 29, 2004