Enable Accessibility
Skip to main content

Summit Soup by USSA Chef Allen Tran

Cook Time:
15 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat30 grams
Total Carbohydrates20 grams
Sugars10.5 grams
Protein13 grams


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

  4. Serve with cilantro, jalapenos, and pita wedges.

Made with these products:

Shelf Stable Coconut Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk Coconutmilk
Unsweetened Original Almondmilk Coconutmilk
Unsweetened Original Almondmilk Coconutmilk

Courtesy of: USSA Chef Allen Tran