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
Cooking Meat & Vegetables
In a big soup pot or Dutch oven over medium-high heat add in your olive oil.
When it’s sizzling hot, throw in your ground beef and allow it to crumble and turn brown — this usually takes around 5 minutes.
Once the meat is browned, add the chopped onion, carrot, celery, and garlic to the mix.
Stir every now and then for about 3-4 minutes, till the onions are translucent.
Next pour in your flour, salt, pepper, garlic powder, onion powder, and paprika.
Allow this to sizzle for 1 more minute so the spices become fragrant and the flour loses its taste.
Store Soup Base
Next, add your riced cauliflower and chicken broth into the mixture.
While you stir this all together, you want to scrape any brown stuff from the bottom of the pan; that’s where all the flavors will come from.
Now it’s time to add in your chopped potatoes and allow the soup to come to a simmer.
Once it begins to bubble, let it continue simmering uncovered for 12-15 minutes or until your potatoes are tender.
Finishing up Soup
When potatoes are soft, add in your spinach, milk, and cheese and mix together.
Continue mixing until the spinach wilts and the cheese turns creamy and melts in with the broth.
Taste and add more salt or pepper if desired.
It’s best served right away and topped off 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.
