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.
