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Savory Cheeseburger Delight Soup

Name: Savory Cheeseburger Delight Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ cups water; 1 teaspoon minced garlic; 1 ½ tablespoons English mustard; ¼ cup nutritional yeast; ½ medium onion, finely diced; 1 ½ pounds ground beef; 1 cup chopped romaine lettuce; 2 tablespoons ghee; 1 stalk celery, finely diced; 1 large tomato, finely diced; 1 ½ cups soaked raw cashews; fresh parsley, chopped for garnish; 1 tablespoon Creole mustard; 3 cups plain, unsweetened almond milk

Savor the classic flavors of your favorite cheeseburger dish in this satisfying, nourishing, dairy-free soup. Packed with ground beef, veggies, and a creamy sauce made with almond milk, this heart-warming Cheeseburger Delight Soup hits the perfect balance of healthiness and comfort food.



40 min

TOTAL TIME

557

CALORIES

$2.70

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Ingredients

14 INGREDIENTS

6 SERVINGS

1 1/2 cups water

1 tsp minced garlic

1 1/2 tbsp english mustard

1/4 cup nutritional yeast

1/2 medium onion

finely diced

1 1/2 lbs ground beef

1 cup romaine lettuce

1 1/2 cups raw cashews

soaked

fresh parsley

chopped for garnish

1 tbsp creole mustard

3 cups unsweetened almond milk

Directions

10 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Place a medium, heavy-bottomed pot over medium heat.

Add the ground beef to the pot, season with salt and pepper, and cook until browned and crumbled, using a wooden spoon or firm spatula. Transfer the cooked beef to a plate or bowl and set aside.

Wipe out the pot with paper towels and return to medium heat.

Heat the ghee in the pot, then add the diced celery, onions, and minced garlic. Cook for 5-7 minutes or until the onion is translucent and soft.

Add the English and Creole mustards and diced tomato, cooking for 1-2 minutes or until the tomato softens.

Pour in the almond milk, add the chopped romaine lettuce, and return the cooked ground beef to the pot.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 5-10 minutes.

In a high-speed blender, combine the soaked raw cashews, water, and nutritional yeast. Blend on high speed until very smooth.

Pour the cashew mixture into the soup and stir to combine. Season the soup with salt and pepper to taste, and continue to simmer until it thickens and becomes creamy, but not overly thick. Add a little more almond milk if necessary to adjust the consistency.

Serve the soup hot, garnishing each bowl with freshly chopped parsley and cracked black pepper.