Kung Pao Cauliflower Soup Recipe

Name: Kung Pao Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Sesame Oil, 1 whole Small White Onion, Finely Chopped, 2 cloves Garlic, Pressed And Minced, 1 Tablespoon Dried Red Chiles, Finely Diced, and more.

Yes, Kung Pao Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions