Ginger Peanut Soup with Cauliflower & Broccoli

Thanks to farm intern Michele Ranieri for sharing this recipe from the cookbook ‘How It All Vegan!’ by Tanya Barnard and Sarah Kramer.

1 1/2 cups broccoli, chopped
1 1/2 cups cauliflower, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, grated
3 cloves garlic, chopped
1/4 teaspoon cayenne pepper (Michele says: “I use two dashes, then increase to bring out the flavors, if needed.”)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 cups vegetable stock or water
1 28-ounce can diced tomatoes
5 tablespoons natural peanut butter (or other nut butter)

In a large soup pot, sauté broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

Serves 4 to 6.

Thanks Michele!