2 lb spinach
2 tbsp oil
3 thinly sliced onions
1 chopped red bell pepper
1 1/2 cups vegetable broth
1/2 cup unsalted sugar-free peanut butter
2 tbsp cider vinegar
1/4 tsp cayenne pepper
1 tsp sea salt
Heat the oil in a large saucepan. Fry the onions and bell pepper
for 5-6 minutes. Add the broth and bring to a boil.
Mix in the peanut butter, vinegar, pepper and salt and bring to
a rolling boil. Add the coarsely chopped spinach and cook for
about 5 minutes. (Thawed frozen spinach can also be used.)
Serve immediately with toast or crusty bread.