Summit Soup by USSA Chef Allen Tran

Prep Time



Cook Time





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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Continue cooking soup over medium heat until cauliflower is softened, about 10-15 minutes.

  4. 4

    Serve with cilantro, jalapenos, and pita wedges.

Courtesy of: USSA Chef Allen Tran

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