Cream of Cauliflower and Potato Soup

Cauliflower is a fantastic vegetable in Paleolithic diet recipes. Plus, it won’t spike your insulin levels.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 large head cauliflower, chopped
  • 1 large potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 onion, peeled and chopped
  • 2 tsp. ground cumin
  • ½ tsp. ground black pepper
  • 1 Tbsp. chopped parsley
  • ¼ tsp. dill

Directions

  • In a soup pot or Dutch oven, combine the cauliflower, potato, carrot, garlic, onions, cumin, and pepper.
  • Add enough water to cover the ingredients in the pot. Bring to a boil over high heat.
  • Reduce heat to low. Simmer about 10 minutes or until the vegetables are tender.
  • Stir in the parsley and dill before serving.

Recipe Information

Serves: 4

Ingredients

  • 1 large head cauliflower, chopped
  • 1 large potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 onion, peeled and chopped
  • 2 tsp. ground cumin
  • ½ tsp. ground black pepper
  • 1 Tbsp. chopped parsley
  • ¼ tsp. dill

Directions

  • In a soup pot or Dutch oven, combine the cauliflower, potato, carrot, garlic, onions, cumin, and pepper.
  • Add enough water to cover the ingredients in the pot. Bring to a boil over high heat.
  • Reduce heat to low. Simmer about 10 minutes or until the vegetables are tender.
  • Stir in the parsley and dill before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium40mg
Total Carbohydrate16g
Dietary Fiber4g
Sugars4g
Protein3g