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Shannon’s Cheeseburger Soup

DAIRY FREE. GLUTEN FREE. LOW FAT. LOW CARB. FLAVOR - FULL!!!!!!

2 12 ounce bags of frozen cauliflower
2 medium yellow squash, peeled and diced
1 ½ quart of broth (of your choice)
3 garlic cloves
1 small onion
2 celery stalks
1 medium carrot
[Or one bag of seasoning blend in place of onion, celery and carrot]
1 cup of unfortified nutritional yeast
2 tablespoons of tahini paste or sesame oil
2 tablespoons of lemon juice
1 tablespoon of onion powder
¼ teaspoon of ground turmeric (optional for color + nutrition)
½ teaspoon of ground paprika
1 bell pepper, orange or red, coarsely chopped
1 teaspoon of glucomannan or xanthum gum
2 ½ teaspoons of mineral salt
½ teaspoon black pepper
1 teaspoon oregano
1 ½ lbs. Of ground turkey, ground chicken or very lean beef (already cooked and drained)

1. In a large pot, cook the squash and 2 bags of cauliflower with 2 cups of the broth, on medium high heat for 15-20 minutes.
Blend veggies, broth, nutritional yeast, tahini paste or sesame oil, lemon juice, onion powder, turmeric, paprika, bell pepper, glucomannan or xanthum gum, salt and black pepper in a blender and leave in blender.

2. Cook onion, celery, carrot, cauliflower rice in 2 cups of broth on medium high heat for 10 minutes.

3. Add blender puree to cooked veggies. Stir in meat as well and 1 teaspoon of oregano. I know I added the oregano earlier in the video, either way works!

Heat through and enjoy!

Have a Blessed Week My Friends!

Shannon