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Kung Pao Cauliflower Soup

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

Cauliflower is a lovely cruciferous vegetable. One of the reasons it is so lovely is that it doesn’t have a very strong flavor. Therefore, you can really jazz it up! Kung Pao style!

Ingredients

  • 1 Tablespoon Sesame Oil
  • 1 whole Small White Onion, Finely Chopped
  • 2 cloves Garlic, Pressed And Minced
  • 1 Tablespoon Dried Red Chiles, Finely Diced
  • ¼ 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
  • 1-½ 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

Preparation

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.

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.

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.

Serve garnished with chopped green onions.

Nutrition info per 1 1/2 cup serving: 128 calories, 5 g fat, 10 g protein, 8 g carbohydrates, 3.5 g fiber

One Comment

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pvfrompv on 1.23.2012

we love Kung Pao but it isn’t the healthiest thing I fix – this has me intrigued. I definitely want to give this a try.

3 Reviews

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Kristin on 2.10.2012

I made this soup a few weeks ago and made the mistake of cutting the recipe in half just in case I didn’t like it. This time (as in right now), a nice full pot is simmering on the stove. Great recipe!

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bkraemer on 1.25.2012

Absolutely love all of the flavors and the spicy kick. I had to so some substitutions but it turned out great. In addition, I only pureed half of the califlower so I had some chuncks in it. I’d do it the same again but add a more califlower.

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pvfrompv on 1.24.2012

Yowza – this soup is not for the faint of heart, but then we like it that way. It was perfect for a stormy weeknight meal: quick, easy to prepare and packs a punch.

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