Beef and Winter Vegetable Soup Recipe

5 from 1 vote

If you miss vegetable soup with rice, you'll love this Paleo version with cauliflower and lots of tender winter vegetables.

Course Main Course

Cuisine American

Keyword Beef, soup, vegetable

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 642kcal

Cost 15

Melt some cooking fat in a large saucepan placed over a medium-high heat.
Cooking fat
Brown the beef on each side, and set aside.
2 lbs. boneless beef chuck roast
Add the onion and garlic and cook until fragrant, about 5 minutes.
½ cup onion, 2 cloves garlic
Add about½ of the stock to deglaze the bottom of the pan.
6 cups beef stock
Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes).
1 small rutabaga, 2 sweet potatoes, 2 carrots, 2 parsnips, 2 cups riced cauliflower, ½ tsp. dried thyme
Return the beef to the saucepan, add the remaining stock, and cover.
Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through.
Adjust the seasoning, sprinkle with the fresh parsley, and serve.
Sea salt and freshly ground black pepper, 1 tbsp. fresh parsley