Paleo Tomato- Rice Soup

December 11, 2016

It is no secret that I love cauliflower rice- its pillowy and soft like REAL white rice and tastes pretty neutral, which means it goes well with so many flavors. As a member of the cruciferous family, the nutrient profile is amazing- immune system strengthener, cancer fighter and heart helper all in one! Since the weather around here dipped under 40, I decided to throw the riced cauliflower into soup and see what would happen....The results are satisfying and delicious and I almost finished an entire pot myself! 





Paleo Tomato Rice Soup


1/2 red onion, chopped

2 stalks celery, peeled and chopped

2 carrots, peeled and chopped

4 scallions, dark green ends cut off and chopped

1 yellow squash, sliced in half moons

2 green zucchini, sliced in half moons 

1 stalk broccoli, riced or chopped

1/2 head cauliflower, riced

2 cloves garlic, minced

water, to cover vegetables (a low sodium broth can also be used)

1 tbsp, Better than Bullion  (optional, contains no MSG and adds flavor from concentrated veggies)

 2 tbsp oil for the bottom of the pot

2 cups tomato sauce (I use homemade but a high quality jarred sauce is ok)


salt and black pepper, to taste 


In a large pot, saute carrots, onion and celery until softened then throw in the rest of the vegetables including the cauliflower and stir around about 5 minutes. Add water and tomato sauce and better than boullion. Bring to a boil, then reduce to a simmer, and cook about 30 minutes until done. 






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