recipe: cheeseburger soup

I'm back again with another recipe from the Wheat Belly cookbook. This one is a house favorite. It is normally gone pretty quickly and I have done it a couple times doubled because it goes so fast and we always want more. It is also a great kid-friendly recipe because it disguises the cauliflower really well!

Cheeseburger Soup
from Wheat Belly Cookbook

4 cups chicken broth, divided
1/2 head cauliflower, cut into florets
1 tablespoon butter or coconut oil
1 small onion, chopped (I don't use this in the recipe because I hate onions)
1/2 pound ground beef
1 tablespoon minced parsley
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 tablespoon coconut flour
1/2 cup shredded cheese

In a large saucepan, combine 3 and 3/4 cups of the broth and the cauliflower.

Cover and bring to a boil over high heat. Reduce the heat to medium-low.

Cook until the cauliflower is tender when pierced with a fork.

Meanwhile, get your parsley, salt, paprika, and pepper ready.

In a medium skillit over medium-high heat, heat the butter or oil. 

This is where you would cook the onion but I skip this part.

Crumble in the beer. Cook, stirring occasionally, until it is no longer pink.

Stir in the spices. Remove from heat and set aside.

Transfer the cauliflower mixture to a blender and puree until smooth. Return to the saucepan.

In a small bowl, whisk the coconut flour with the remaining 1/4 cup broth until smooth.

Gradually add to the cauliflower mixture and cook, whisking constantly, over medium heat for 3 minutes. Whisk in the cheese just until it melts.

Remove the pan from the heat and stir in the reserved beef mixture.

Now eat up!
Buy the Wheat Belly Cookbook for the full recipe.

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Emily Powell said...

LOOKS yummy but I LOVE onions! J and I use them in nearly every single dinner :)

Ashley R said...

Yum, this sounds lovely!!!