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viviangal
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Brown meat in large soup pot. If browned meat is not at least 96% lean, rinse it well under very hot water in a colander to release all fat.
Return meat to pot, add sliced peppers and onions, plus all spices and flavorings and sauté with meat until veggies defrost and begin to tenderize.
Add the can of Rotel tomatoes, the can of petite diced tomatoes and the chicken broth, then let simmer.
Put frozen cauliflower florets in blender with nearly half of the boiling water and puree until perfectly smooth (if you have a small blender this may require two batches). Add creamed cauliflower to soup pot.
Put diced, frozen okra in blender with the remaining boiling water, gelatin powder (or collagen powder), and coconut oil.
Blend all well until completely smooth and creamified (there should be no little bits of okra left). Add the okra mixture to the soup pot.
Simmer until the soup is hot and flavors have melded. (A longer simmer time will reduce the amount of "foam" that the okra can sometimes create.)
Taste test to "own it"! As written, this is a mild-flavored soup that will fit most people's palates. If you are a spice lover... add more of the flavors you love!