Kung Pao Cauliflower Soup

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