Yummy Cheeseburger Soup
Our church was having a pot luck meal centered around soups. I quizzed my soup hating daughter as to what kind of soup she would like. ”Cheese!” she said. Ok she wanted a cheese soup. I hadn’t ever made a cheese soup and I wasn’t sure I knew how but I did a little bit of searching and found this recipe for Cheeseburger Soup. I suggested cheeseburger and she agreed that cheese burger sounded good. I even managed to sneak in some vegetables but really the overwhelming flavor was cheese.
The version I made had broccoli but hind sight made me realize that cauliflower would be so much better (and sneakier). When my daughter had her first bite of this soup I distinctly heard her say “Yum!”. That is where the name came from. It makes my heart glad when I can find a food that is both delightful to the senses and nourishing to the body. This soup is very filling. I often eat two or more bowls of soup at a meal but one was plenty for this one. I did go back half way through the meal and discovered that all of my soup was gone from the serving table. That also made me happy, knowing that others enjoyed what I created. Sure we miss out on some yummy foods following GAPS but we eat a lot of yummy foods too.
This bowl of soup has red watermelon radishes in it for part of the root vegetables..
Yummy Cheeseburger Soup
- 2 tbsp tallow, butter, lard or Expeller Pressed Coconut Oil
- 1 lb ground beef
- 1 med onion chopped
- 1 10oz package of frozen cauliflower or a head of fresh cauliflower cut into small pieces
- 1 quart chicken broth
- 4 cups turnips peeled and diced (any root vegetable will work)
- 1 tsp basil
- 1/4 tsp dill weed
- 1 tsp Sea Salt(if broth was unsalted add 1 more tsp of salt)
- 1.5 cups GAPS kefir or yogurt (if not on GAPS any plain yogurt or kefir is fine)
- 3 cups cubed cheddar cheese
- 1 cup GAPS sour cream (if not on GAPS any plain fermented cream or sour cream is fine)
Makes about 4 qts of soup. Could easily feed 8-12 depending on appetite and side dishes.
Melt fat over medium heat in a large stock pot. Add beef, onion and cauliflower and cook till meat is browned and onions are translucent. Break up cauliflower as it cooks into small pieces. Add broth, basil, dill, salt and turnips and bring to a boil. Simmer covered for about 10 min or till the turnips are fully cooked. Turn the temp down and add kefir and cheese and stir till the cheese is melted and incorporated in the soup. Turn off the heat and stir in the sour cream. Serve hot.
You certainly could add more veggies to this soup. I was a bit constrained by the LOD but it came out very good. All the ingredients are low oxalate so I won’t bother adding up values. This soup has a very strong cheese flavor and I think you could hide some liver or other organ meats in it without any one noticing.
This was posted on The Healthy Home Economist Monday Carnival