All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We've gotten you some cauliflower mash, cauliflower grits, cauliflower patties (it was a long time ago, don't ask), but now we've gotten you the best use of C. Flower yet: cooked with tomato in a delicious veggie soup that brings warmth, flavor, and health. Maybe not all health… the crispy tortillas on top bring this soup from good to divine.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil and add to soup as desired.
If using ground chicken, break up until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes.
If using ground beef, break up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
If using Impossible burger, break up burger until heated through, 4-6 minutes.
If using ground turkey, break up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
Prepare the Ingredients
Coarsely chop cauliflower florets.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Core tomatoes and cut into ½" dice.
Halve tortillas, then cut into ¼" strips.
Drain black beans.
Cook the Cauliflower
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add cauliflower, red bell pepper, ¼ tsp. salt and a pinch of pepper to hot pot. Stir occasionally until browned, 3-5 minutes.
Stir in 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes.
While cauliflower cooks, fry tortillas.
Fry the Tortillas
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.
Line a plate with a paper towel.
After 3 minutes, test oil temperature by adding a tortilla strip to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully add tortilla strips to hot oil and cook until browned and crispy, 1-2 minutes.
Transfer tortilla strips to towel-lined plate.
Finish the Soup
Add black beans, seasoning blend, garlic, and tomatoes to hot pot. Stir occasionally until tomatoes are softened, 3-4 minutes.
Add tomato sauce, mirepoix base, and ½ cup water. Bring to a simmer.
Once simmering, stir occasionally, 2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping with tortilla strips. Bon appétit!
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