Creamy Vegetable Soup With An Asian Flair

• 1/2 head of cauliflower, broken into smaller pieces
• Two stalks of broccoli, cut into smaller pieces
• One medium carrot or 5 mini carrots, cut into small coins or shreds
• One stalk of celery, cut into 1/2 inch pieces
• One medium-sized yellow onion, chopped
• One cooked and peeled russet potato, chopped
• Two cloves of garlic, chopped
• One cup of spinach leaves
• Four cups of chicken broth, preferrably low sodium
• One cup of coconut milk
• 2 Tbs. olive or peanut oil
• 1/2 tsp. of crushed dried peppers (optional)
• 1 tsp. unsweetened grated coconut
• 1 Tbs curry powder
• 1 Tbs. peanut butter
• 2 to 3 green onions, chopped
• Salt and white pepper to taste

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. 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. 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. Add the steamed vegetables to the stockpot.
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. Reduce heat and serve with a chopped green onion garnish.

cauliflower, stalks of broccoli, carrot, celery, yellow onion, garlic, chicken broth, coconut milk, olive, peppers, coconut, curry, peanut butter, green onions, salt

Taken from www.epicurious.com/recipes/member/views/creamy-vegetable-soup-with-an-asian-flair-50186116 (may not work)