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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Did you know that peanuts are not really nuts but are actually a type of bean? Peanuts are sprayed with an array of pesticides and herbicides, so try and use organic peanut butter in this recipe. It will taste better. (This recipe is from the cookbook How It All Vegan .) Ingredients:
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 |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons olive oil |
3 cups vegetable stock or 3 cups water |
1 (28 ounce) can diced tomatoes |
5 tablespoons natural-style peanut butter |
Directions:
1. In a large soup pot, saute the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender.
2. Add the stock, tomatoes, and peanut butter.
3. Reduce heat and simmer for 20 minutes, stirring occasionally.
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