Ginger Peanut Soup
| Trial Size | Food Service Size | Ingredients |
|
1 cup 10 servings |
1 cup 20 servings |
| 2 Tbsp | 1/4 cup (2 oz) | Vegetable oil |
| 1-1/2 cups | 3 cups (about 1 lb) | Frozen broccoli, thawed, chopped |
| 1-1/2 cups | 3 cups (about 1 lb) | Frozen cauliflower, thawed, chopped |
| 1 medium | 1 large (about 1 lb) | Onion, chopped |
| 2 | 4 | Garlic cloves, chopped |
| 2 tsp | 1 Tbsp | Ground ginger |
| 1/4 tsp | 1/2 tsp | Ground cayenne pepper |
| 1/2 tsp | 1 tsp | Salt |
| 1/2 tsp | 1 tsp | Ground black pepper |
| 3 cups | 6 cups (1-1/2 qts) | Vegetable broth (ready-to-serve) |
| 3 cups | 6 cups (3 lbs 8 oz) | Can diced tomatoes |
| 1/2 cup | 1 cup (9 oz) | REESE'S Peanut Butter Sauce |
Directions
1. Heat oil over medium heat in large saucepan; add broccoli, cauliflower, onion, garlic, ginger, cayenne pepper, salt and pepper. Cook, stirring frequently until vegetables are tender.2. Add broth, tomatoes and REESE'S Peanut Butter Sauce, stirring until smooth. Reduce heat. Simmer about 20 minutes, stirring occasionally.