Vanadium

• 1 ½ cups broccoli, chopped
• 1 ½ cups cauliflower, chopped
• 1 medium onion, chopped
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, chopped
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 3 cups vegetable stock or water
• 1 828 ml can (28 oz.) diced tomatoes
• 5 tbsp of natural peanut butter (or nut butter)

In a large soup pot, sauté the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

Makes 4-6 servings.