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Chinese Cabbage Mushroom and Peanut Soup

From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

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Chinese Cabbage Mushroom and Peanut Soup

arrow-01 Ingredients arrow-02

Chinese Cabbage Mushroom and Peanut Soup 1 lb. Bok Choy
4-5 lbs. Cabbage
1-1/2 lbs. Carrots
1/2 lb. Daikon OR Water Chestnuts
1-1/2 lbs. Mushrooms
1-1/2 lbs. Onions
1-1/2 tbsp. Ginger, ground
1 tbsp. Garlic (optional)
Cayenne Pepper OR Hot Sauce, to taste
1 cup Peanuts OR 1/2 cup Peanut Butter, smooth
1/3 cup Soy Sauce OR Bragg Aminos
2 tbsp. Corn Starch
3-4 drops Smoke Flavor
(To enlarge the photo of the Chinese cabbage mushroom and peanut soup, click on the photo or link)
Chinese Cabbage Mushroom and Peanut Soup

arrow-03 Preparation arrow-04

We prepare this delicious Chinese style soup in a large covered soup pot on our stovetop. It makes about 4 gallons of soup. It is great for leftovers so we don't have to cook every day, and it's a treat for a covered dish supper. If you would like to prepare a smaller batch, cut the recipe in half.

We begin by cleaning and washing all the vegetables, and peeling the carrots, daikon, garlic, and onions.

Place 2 quarts of water in the soup pot and bring the water to a boil and reduce the heat to simmer.

Finely shred the cabbage, carrots, and onions in a food processor and add to the soup pot.

Crush the garlic and add to the soup pot.

Cut the daikon into thin spoon sized slices and add to the soup pot. If necessary, split the daikon lengthwise.

Slice the mushrooms and bok choy and add to the soup pot along with the ginger and hot pepper. Continue cooking on simmer until the veggies are tender. Add a little extra water if necessary.

In the container of a high speed blender, place one cup of water, the peanuts, soy sauce, cornstarch, and smoke flavor, cover, and run the blender on high speed until the contents are creamy smooth.

When the soup is cooked, slowly add the contents of the blender with constant stirring, and when thoroughly mixed, remove the soup pot from the heat.

Serve and Enjoy!

Leftovers can be stored in the covered pot or other covered containers for several days in the refrigerator.

arrow-05 Ingredients Information arrow-06

2
Bok Choy
Bragg Liquid Aminos
Bragg Liquid Aminos
Cabbage, Green
Cabbage, Green
2
Carrots
2
Corn Starch
Diakon
Daikon or Mooli
2
Garlic
2
Ginger, ground
2
Mushrooms
Onions, Yellow
Onions, Yellow
0
Peanuts, Dry Roasted
2
Peanut Butter
Pepper - Hot Red, ground (Cayenne)
Pepper - Hot Red, ground (Cayenne)
Pepper Sauce - Hot Red
Pepper Sauce - Hot Red
0
Smoke Flavor, Liquid
2
Soy Sauce
0
Water Chestnuts, Canned
Love:
It makes everything taste better!

arrow-07 Utensils and Equipment Information arrow-08

Food Processor
Food Processor
Garlic Press
Garlic Press
Knives
Knives
Measuring Cups, Dry
Measuring Cups, Dry
Measuring Cup, Liquid
Measuring Cup, Liquid
Measuring Spoons
Measuring Spoons
Peeler, Vegetable
Peeler, Vegetable
Pot, Large Stainless Steel
Pot, Large Stainless Steel
Spoon, Large Mixing
Spoon, Large Mixing
Vita-Mix
Vita-Mix