Paleo Crockpot Cheeseburger Soup
- Preparing Time: 30 minutes
- Total Time: 6 hours and 30 minutes
- Served Person: 6
- 3 cups chicken broth
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp turmeric
- 1 lb ground beef
- oil
- 1/4 tsp onion powder
- 2 tsp dried parsley
- 1 yellow onion diced
- 1 tsp sea salt
- 1 1/2 tbsp nutritional yeast
- cheese sauce:
- soup base:
- 1 cup mushrooms sliced
- 1 cup carrots sliced
- 4 stalks celery sliced
- 3 medium sweet potatoes peeled and cubed
- 3 cups celery root peeled and cubed
- 1 zucchini peeled and cubed
- 1 small carrot peeled and sliced
- 1 large clove garlic peeled
- 1 large lemon juice only
- 1/2 tsp sea salt or to taste
- 4 tbsp gelatin
- Carbohydrate 31.4655411461876 g
- Cholesterol 511.407135266667 mg
- Fat 105.225200252201 g
- Fiber 7.19789400327768 g
- Protein 141.513977256023 g
- Saturated Fat 31.1296044233472 g
- Serving Size 1 1 Serving (987g)
- Sodium 1097.88797165879 mg
- Sugar 24.2676471429099 g
- Trans Fat 9.6841526281758 g
- Calories 1658 calories
1. Heat oil over medium-high heat and sauté onion, mushrooms, carrots, and celery until onions are turning golden. Add garlic and sauté for another minute. Add ground beef and cook until browned. Pour into a crockpot. 2. Add sweet potatoes, broth, parsley, oregano, and sea salt to the crockpot. Cover and set to low (6-8 hours). 3. About 30 minutes before eating, add the celery root, zucchini, and carrot to a small saucepan with about 1/2 cup of water. Cook over high heat until soft, about 8-10 minutes. Drain and add to a blender with all remaining ingredients except gelatin. Blend until smooth. Taste and adjust seasonings as necessary. Add gelatin, blend again, and set aside for about 10 minutes. Once it's thickened to the consistency of a yucky processed jar of cheese sauce, pour it in to the crockpot, turned off. Stir to combine. Allow to sit in the crockpot for about 5 minutes to thicken up a bit more.
