6 Cloves Garlic, chopped
2 tsp minced ginger
1 1/2 TBSP minced jalapeno pepper
3 Cups leaks, split lengthwise, separated, washed and coarsely chopped
2 Cups quartered mushrooms
1 Cup shredded cabbage
2 chopped carrots
2 Cups snow peas
1/2 Cup unsalted peanut butter
1 Cup no salt added, Vegetable broth
1/2 Cup unsweeted soy, hemp or almond milk
1/2 Cup shredded coconut
1 lime, juiced
crushed red pepper or cayenne pepper to taste
2 TBSP chopped cilantro for garnish
In large soup pot, heat 2 TBSP water or medium/high heat and add garlic, ginger, jalapeno pepper, leeks and mushrooms. Cook and stir for 5 minutes. Add carrots, cabbage and snow peas and a little more water if needed. Cook and stir for another 5 minutes or until vegetables are clear.
In small bowl mix together peanut butter, broth, milk, coconut and lime juice and add to soup. Add crushed red pepper or cayenne pepper if desired. Serve hot – garnish with cilantro.