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Paleolithic Caveman

Cream of Cauliflower Soup

Paleolithic Raw Food Recipe

You will not miss the fact that is no actual cream in this Cream of Cauliflower Soup, given the thick consistency and rich flavor of the main vegetable.

Bowl of Cauliflower Soup


1 large head cauliflower
2 stalks celery
1 carrot
2 cloves garlic
1 onion
1 teaspoon ground cumin
1/2 teaspoon black pepper
Few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Recipe Directions

Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot.

Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until vegetables are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets.

Serving Suggestion

Serve with a steak, plus a spinach/lettuce and mushroom salad garnished with grated carrots and parsley. You can use the same basic recipe for Cream of Broccoli or Cream of Asparagus Soup.

Recipe Notes

You can also add chopped, cooked meat for a quick lunch.

Nutrition Information

Recipe makes 2 servings

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