Summit Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cup Almond Breeze Almond Coconut Milk Blend Unsweetened 1 tbsp Coconut Oil 4 clove Garlic 3 tbsp chopped Shallots 1 serving Red Bell Pepper (one medium pepper) .5 cup, chopped Carrots, raw 1 head, medium (5-6" dia) Cauliflower, raw 1 tsp Cumin (ground) (by IVORYGRL1) .5 tsp Pepper, black 6 tsp Sriracha Hot Sauce (Rooster sauce) .25 cup Soy Sauce 2 fruit (2" dia) Limes 3.14 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 2 cup, chopped or diced Roasting Chicken, light meat
1. In a large pot, saute garlic, shallots, bell pepper, and carrots in oil with cuin and black pepper over medium-high heat. Once vegetables start to soften, add chili paste, soy sauce and the zest and juic 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 precooked 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.
Serving Size: 8 servings
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 precooked 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.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 311.7
- Total Fat: 22.6 g
- Cholesterol: 26.3 mg
- Sodium: 657.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.6 g
- Protein: 13.9 g
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