Dairy Free Cheeseburger Soup

In honor of dairy free No Bake Cookie Protein Bites, I wanted to share one of our family favorites, dairy-free version! I am all about the swap! So even if you are trying to avoid food categories, you can still find ways to keep your favorite comfort foods! Especially when trying to find an alternative to creamy meals that truly compare to the original… you’ll find me belting out some Impossible by Whitney Houston( 90s Cinderella movie)! Haha Joking aside, it is possible to find ways to swap out food categories and still indulge on meals! In my experience, just because a product is dairy-free, doesn’t make it healthy. You have to be careful how those products are made and with what replaced ingredients. That’s why I love nutritional yeast as a healthy replacement to make “cheesy” meals while not compromising on healthy foods.

dairy free cheeseburger soup

Dairy Free Cheeseburger Soup

INGREDIENTS
  • 2 pound ground beef
  • 1 medium size onion, chopped
  • 1 cup shredded carrots (I’ve also used chopped and julienne)
  • ½ cup diced celery
  • 1 tsp garlic
  • 2 tablespoons olive oil
  • 4 cups chicken broth (Reserve ¼ cup for Step 6)
  • 4 cups cauliflower (I use 2 heads of cauliflower)
  • ¼ cup tapioca or arrowroot powder (or all-purpose flour)
  • ¼ cup Nutritional Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: 1 tsp of Basil and/or 1 tsp Parsley
Instapot Recipe:
  1. Brown the ground beef on saute of your Instapot. Drain and set aside.
  2. In the Instapot add 2T olive oil, onion and garlic. Saute until tender.
  3. Add broth, nutritional yeast, and 2 cups of chopped cauliflower (or 1 head) and manually pressure cook on high for 5 minutes.
  4. Pour broth mixture into a blender (love my Vitamix) and blend until smooth.
  5. Return broth mixture and ground beef into the Instapot as well as adding 2 cups of remaining cauliflower, carrots, celery, and optional: parsley, basil. Manually pressure cook on high for 15 minutes.
  6. In small bowl add the tapioca to 1/4c of chicken broth and whisk until dissolved. Add to the soup once 15 minutes is done.
  7. Stir in the salt and pepper. Serve!

 

Stovetop Recipe:
  1. Brown the ground beef in a saucepan. Drain and set aside.
  2. In the same saucepan 2T olive oil, onion and garlic. Saute until tender.
  3. Add broth, nutritional yeast, and 2 cups of chopped cauliflower (or 1 head) and bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until cauliflower is tender.
  4. Pour broth mixture into a blender (love my Vitamix) and blend until smooth.
  5. Return broth mixture and ground beef into the saucepan as well as adding 2 cups of remaining cauliflower, carrots, celery, and optional: parsley, basil and bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until veggies are tender.
  6. In small bowl add the tapioca to 1/4c of chicken broth and whisk until dissolved. Add to the soup.
  7. Stir in the salt and pepper. Serve!

 

Yield 8 servings

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