Directions:
- Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.
- Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.
- Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.69 Kcal (271 kJ) | ||
| Calories from fat | 13.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 798.5mg | 33% | |
| Potassium | 731.71mg | 16% | |
| Total Carbs | 9.65g | 3% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 54mg | 90% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.9mg | 66% | |
| Calcium | 127.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 32.44 Kcal (136 kJ) | ||
| Calories from fat | 6.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 2% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 400.42mg | 33% | |
| Potassium | 366.92mg | 16% | |
| Total Carbs | 4.84g | 3% | |
| Sugars | 1.33g | 11% | |
| Dietary Fiber | 1.74g | 14% | |
| Protein | 2.32g | 9% | |
| Vitamin C | 27.1mg | 90% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 5.9mg | 66% | |
| Calcium | 64mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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