Creamy Cauliflower Soup &



  • 1 Bag (10 oz.) Path of Life (not so fried) Riced Cauliflower Blend, cooked according to package instructions
  • 4 Cups Vegetable Broth
  • 2 Cups Diced Potato, peeled
  • ½ Teaspoon Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Fresh Dill, chopped
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • Optional: Cracked Black Pepper, Thinly Sliced Lemon, Dill Fronds



Chef’s Tip: Serve with cornbread for a hearty meal.

  1. Combine broth and potato in a large saucepan over medium-high heat. Bring to a boil; reduce heat and simmer 8 minutes or until potato is tender.
  2. Stir in (not so fried) Riced Cauliflower Blend. Transfer mixture to a blender; blend until smooth. Return mixture to pan.
  3. Stir in lemon zest, lemon juice, dill, salt, and pepper. Divide among 4 bowls and garnish with optional toppings as desired.

Serves: 4


Some of our favorite recipes using our (not so fried) Riced Cauliflower Blend