Creamy Vegetable Soup With An Asian Flair

1. 1

   In a steam basket: Place the cauliflower and broccoli. After 10 minutes, add the spinach. Cook until cauliflower is tender to a fork. A peeled and sliced russet potato may be microwaved or placed in the steam basket at the beginning with the broccoli and cauliflower.

2. 2

   In a sturdy 10 to 12 inch skillet or stockpot add the cooking oil and set the heat at medium. Add the onion, celery, and carrots. Add the garlic after four minutes. Wilt the vegetables until the onion is translucent. Remove from heat.

3. 3

   Add the unsweetened grated coconut, peanut butter, crushed dried peppers, coconut milk, and curry powder. Heat at low to medium temperature, stirring to emulsify the peanut butter into the mix.

4. 4

   Add the steamed vegetables to the stockpot.

5. 5

   Add 2 1/2 cups of chicken broth and use a blender to homogenize the ingredients. As the soup begins to bubble, add the remaining 1 1/2 cups of chicken broth and stir it into the soup.

6. 6

   Reduce heat and serve with a chopped green onion garnish.

* Per serving · 4 servings · Values may vary.