Ingredients (~4 servings)
- 1 1/2 tsp olive oil
- 2/3 lb lean ground beef
- 1/3 large onion, chopped
- 1 large carrot, peeled and diced small
- 1 stalk celery, diced small
- 2 cloves garlic, minced
- 1 1/2 Tbsp all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 1/3 cups frozen riced cauliflower
- 3 1/3 cups low-sodium chicken broth
- 2/3 lb small yellow potatoes, cut into ¼-½ inch pieces
- 1 1/3 cups packed baby spinach, roughly chopped
- 2/3 cup low-fat milk
- 2.5 ounces shredded cheddar cheese, plus more for serving
Brown the Beef and Sauté the Vegetables
Add the olive oil to a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, add the ground beef and cook until it’s crumbled and browned, which will take ~5 minutes.
Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, for ~3-4 minutes, until the vegetables begin to soften.
Stir in the flour, salt, pepper, garlic powder, onion powder, and paprika. Cook for one more minute to toast the spices and cook out the raw flour taste.
Build the Soup Base
Add the riced cauliflower and chicken broth to the pot. As you stir, scrape up any browned bits stuck to the bottom of the pan; these have a lot of flavor.
Add the potatoes and bring the soup to a simmer. Let it cook uncovered at a gentle simmer for ~12-15 minutes, or until the potatoes are tender.
Finish the Soup
Once the potatoes are cooked, stir in the spinach, milk, and cheese. Continue stirring until the spinach has wilted and the cheese is fully melted into the broth.
Taste the soup and add more salt and pepper if needed. Serve immediately, topped with extra shredded cheese.
Extra Veggie Cheeseburger Soup
Ingredients
Ingredients (~4 servings)
- 1 1/2 tsp olive oil
- 2/3 lb lean ground beef
- 1/3 large onion chopped
- 1 large carrot peeled and diced small
- 1 stalk celery diced small
- 2 cloves garlic minced
- 1 1/2 Tbsp all-purpose flour
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 1/3 cups frozen riced cauliflower
- 3 1/3 cups low-sodium chicken broth
- 2/3 lb small yellow potatoes cut into ¼-½ inch pieces
- 1 1/3 cups packed baby spinach roughly chopped
- 2/3 cup low-fat milk
- 2.5 ounces shredded cheddar cheese plus more for serving
Instructions
- Heat olive oil in large pot over medium-high heat.
- Brown ground beef until crumbled, about 5 minutes.
- Add onion, carrot, celery, and garlic; cook until softened, 3-4 minutes.
- Stir in flour, salt, pepper, garlic powder, onion powder, and paprika; cook 1 minute.
- Add riced cauliflower and chicken broth, scraping up browned bits.
- Add potatoes, bring to simmer, cook uncovered until potatoes are tender, 12-15 minutes.
- Stir in spinach, milk, and cheese until spinach wilts and cheese melts.
- Season to taste and serve topped with extra cheese.
