Ingredients (use vegan versions):

• 1 and 1/2 cup chopped broccoli
• 1 and 1/2 cup chopped cauliflower
• 1 med. onion
• 1 tbsp ginger, grated
• 3 cloves garlic, minced or crushed
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 3 cup veg stock or water
• 1 28-oz can diced tomatoes
• 5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, sauté onions in oil until soft. Add other
veggies, ginger, garlic, cayenne pepper, salt, and pepper
until veggies are just tender. Add stock or water, canned
tomatoes, and peanut butter. Reduce heat and simmer for 20
minutes.

I recently made this recipe and it is absolutely delicious
but very quick and easy to make! A variation is adding
some unsweetened shredded coconut which goes well with the
peanut and ginger flavours.

Serves: 4-6

Preparation time: 30 minutes

Tags: Peanut Butter, Soup, Tomato, Vegan