Beef with Cauliflower Soup

This comforting soup takes a little less than an hour to whip up and is very easy to make. The cooking times help to preserve the nutrients of the vegetables.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1¼ lbs. stew beef
  • 4 quarts chicken stock
  • ¾ tsp. paprika
  • ¾ tsp. gluten-free Worcestershire sauce
  • 3 bay leaves
  • ⅛ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 cups cauliflower florets
  • 2 large yellow potatoes, diced
  • 2 large carrots, peeled and diced
  • ½ medium stalk celery, diced
  • 1 Tbsp. olive oil
  • ¼ cup fresh dill


  • Place meat in a large pot with chicken stock. Add paprika, Worcestershire, bay leaves, salt, and pepper. Bring to a boil and then turn heat to medium and cook 40 minutes, uncovered.
  • Add cauliflower and potatoes; cook 15 minutes.
  • Sauté carrots and celery in oil in a medium skillet over medium heat until carrots are softened, about 6–8 minutes. Add to soup. Simmer 5 minutes. Serve.