Super Easy Paleo Pork Roast with Cauliflower Soup

Only have a couple hours to spare and need something awesome and Paleo for dinner? 

   Enter my Lodge Dutch Oven. 

1. Pork roast (2.75lbs) only 2.59 a pound at Cash and Carry.
2. 1 large cauliflower
3. 2 large onions cut how you like.
4. carrots
5. 6 smallish yellow squash cut however you like.
6. 1 32 ounce box of chicken broth.
7. 1/4 cup butter
8. 1/3 box of cream cheese.
9. 5 tbs coconut Oil
10. 10 trimmed garlic cloves. (I love garlic)
11.  Spices. I used Parsley, Rosemary, Salt, Pepper, Garlic Powder,
12.  Arrow Root flour. 
13. 1 lemon  

*Secret Ingredient.  Half a cup or so of (rather sweet but nice) Red Wine. 

So I preheat oven to 325. While I’m waiting, I put the dutch oven on the stove burner, add the coconut oil sear the meat along with onions, garlic and carrots. When it’s all seared up and onions/garlic carmelizing I add everything else. Except for the cauliflower.




Put it in the oven for about an hour and fifteen minutes. It will come out boiling. I fish out the meat and most of the veggies and place in a large bowl. I leave a few carrots and some onion in the boiling meat juice.




keep the dutch oven on a hot stove top burner to keep it boiling and break up the cauliflower into it.  Allow it to boil for 7 minutes. Then turn off the burner and as soon as it stops boiling, stir in 2 to 4 heaping tablespoons of Arrowroot Flower. as a thickener. I wait until it stops boiling because Arrowroot doesn't like extreme heat. Add cream cheese and butter.




Take a tater masher and mash the cauliflower and remaining chunks of goodness floating in the broth. Until it looks good. I like to add a lemon to the soup.


The End.