Summit Soup by USSA Chef Allen Tran

Name: Summit Soup by USSA Chef Allen Tran
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 6 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk; 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

Cook Time:
15 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	30 grams

Total Carbohydrates	20 grams

Sugars	10.5 grams

Protein	13 grams

Directions

Step 1 complete
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.
Step 2 complete
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.
Step 3 complete
Continue cooking soup over medium heat until cauliflower is softened, about 10-15 minutes.
Step 4 complete
Serve with cilantro, jalapenos, and pita wedges.