Thai Peanut Soup

I made this a couple nights ago and to be honest, I wasn't all that impressed. Today when I actually sat down and ate it, I couldn't get enough!

Thai Peanut Soup

• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 4 cloves garlic, minced
• 2 jalapeno peppers, chopped
• 2 Tbsp fresh ginger
• 1 medium head of cauliflower, chopped
• 1/2 head red cabbage, chopped
• 2 tsp lemon juice
• 3 cups vegetable broth
• 1 (15-oz) can lite coconut milk
• 1/2 cup natural peanut butter
• 4 Tbsp low sodium Tamari (or soy sauce)

1. In a large soup pot, saute onion, celery, carrot, garlic, ginger, cauliflower, and cabbage over medium-high heat in 1-2 cups water until veggies are soft (5-10 minutes). Add lemon juice and cook for about another minute.

2. Add veggie broth, coconut milk, peanut butter, and tamari. Reduce heat to medium and stir until well combined. Cook about 5-10 minutes.

3. You can stop here and serve, but I didn't like the way it looked. So I took an immersion blender to it until it was (almost) creamy.  Makes about 12 (heaping) 1-cup servings. 

Thai Peanut Soup garnished w/cilantro. Not much to look at but sure tastes good!