Here is a favorite recipe I would like to share. Since it sounds like winter is on its way out every where but here, all you friends in warmer climates might not be wanting a big pot of soup right now! But I promise you should try it anyway!
Thai Peanut Soup
1 onion, finely diced
4-5 cloves of garlic, minced
2 TBSP fresh ginger, minced
3 stalks of celery (even the leaves), finely diced
3 carrots, sliced in rounds
2 cups green cabbage, chopped
2 heads of broccoli, broken or chopped into small florets (we use frozen broccoli)
2 sweet potatoes, peeled and chopped into bite size pieces
1 cup of water
4 cups chicken or vegetable stock (we use homemade)
1 can full-fat coconut milk
1/2 cup all natural peanut butter
4 TBSP soy sauce (we use coconut aminos)
salt and pepper to taste
Prepare all of the veggies and place in a soup pot with the 1 cup of water. Sauté veggies in the water until they soften – for about 10 minutes. Add the rest of the ingredients, and simmer until the carrots and potatoes are soft. Serve with a large salad, sautéed kale, and a quick bread.
*don’t skimp – be sure to use fresh ginger! The flavor is unbeatable!