Kung Pao Cauliflower Soup

• 1 Tablespoon Sesame Oil
• 1 whole Small White Onion, Finely Chopped
• 2 cloves Garlic, Pressed And Minced
• 1 Tablespoon Dried Red Chiles, Finely Diced
• 1/4 teaspoons Red Pepper Flakes
• 2 teaspoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon White Wine Vinegar
• 1 teaspoon Brown Sugar
• 4 cups Vegetable Broth
• 1-1/2 Tablespoon Creamy Peanut Butter
• 3 Tablespoons Red Chile Garlic Sauce
• 1 whole Large Head Cauliflower, Large Steam And Leaves Removed Then Cut Into 2 Inch Chunks
• 1 dash Cayenne Pepper
• Fresh Ground Black Pepper To Taste
• 2 whole Green Onions, Sliced Thin, For Garnish

1. In a large soup pot, heat sesame oil over medium- high heat. Add onions and garlic and saute until tender. Add dried chiles and red pepper flakes and continue to saute for 1 minute. Add soy sauce, vinegars, and brown sugar and stir to combine. Add vegetable broth and bring to a boil.
2. When broth is boiling, whisk in peanut butter and chile garlic sauce. Place cauliflower chunks into boiling broth, then reduce heat to medium low. Cover and allow to cook for 30-40 minutes, until cauliflower is soft.
3. Use an immersion blender to puree cauliflower mixture, or alternatively you may spoon batches into a food processor, puree, then return to the soup pot. When mixture is entirely pureed with no chunks remaining, add cayenne pepper and fresh ground black pepper to taste. Reduce heat to low and allow to heat through for additional 10 minutes.
4. Serve garnished with chopped green onions.
5. Nutrition info per 1 1/2 cup serving: 128 calories, 5 g fat, 10 g protein, 8 g carbohydrates, 3.5 g fiber

sesame oil, white onion, garlic, red chiles, ubc, soy sauce, rice vinegar, white wine vinegar, brown sugar, vegetable broth, peanut butter, red chile garlic sauce, cauliflower, cayenne pepper, ground black pepper, green onions

Taken from tastykitchen.com/recipes/soups/kung-pao-cauliflower-soup/ (may not work)