Summit Soup by USSA Chef Allen Tran
Serves Up To
- 6 cups Almond Breeze Almond-Coconut Blend
- 1 Tbsp. coconut or olive oil
- 4 cloves garlic minced
- 1 shallot diced
- 1 red bell pepper diced
- 2 carrots diced
- 1 head cauliflower
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 2-3 Tbsp. chili paste or Sriracha
- 1/4 cup soy sauce or liquid aminos
- 2 limes zest and juice
- 2 13.6oz cans coconut milk
- 2 cups shredded or diced chicken or meat alternative
In a large pot, saute garlic, shallots, bell pepper, and carrots in oil with cumin and black pepper over medium-high heat. Once vegetables start to soften, add chili paste, soy sauce, and the zest and juice of 2 limes.
Whisk in almond-coconut milk and 2 cans of coconut milk until mixture comes together. Add more chili sauce, salt, pepper as needed. Break up head of cauliflower and add to soup base. Stir in pre-cooked, diced chicken breast or pre-cooked meat alternative.
Continue cooking soup over medium heat until cauliflower is softened, about 10-15 minutes.
Serve with cilantro, jalapenos, and pita wedges.
Courtesy of: USSA Chef Allen Tran
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