Ginger Peanut Soup - Testing

This is a recipe from a café I worked at a long time ago!

1 - I have no idea when I last made this. It seems like adding tamari and lemon juice helps flavors pop. But how much?

4 to 6 servings

2 Tbsps. oil

1½ cups broccoli florets
1½ cups bean sprouts
1 onion, diced
1 Tbsp grated ginger root
3 cloves garlic, minced
¼ tsp cayenne pepper
½ tsp salt
½ tsp pepper
3 cups veg stock
(14oz/398mL) diced tomatoes
5 Tbsps. (75g) natural peanut butter

? tsps. Soy sauce

? tsps. lemon juice

1. In a large soup pot heat the oil and sauté the broccoli, bean sprouts, onions, ginger, garlic, cayenne, salt and pepper until the onions are just tender.
2. Add the stock, tomatoes and peanut butter.
3. Bring to a boil and then reduce heat to gentle simmer and cook 20 minutes, stirring occasionally.