Cheeseburger Soup
A really enjoyable savory meal! Robust and full of grilled
and smokey flavors - with a bonus for your vitality!
Two meals to look forward to for chilly days!
Recipe: Prep: about 1 hour Serves: 2 meals
6 grass fed burgers
1 - 28 oz can of organic fire-roasted crushed tomatoes
5 medium organic potatoes - yellow or red - cubed
24 oz. organic frozen mixed vegetables
1 large organic onion - diced
1 large organic red bell pepper - finely diced
5-6 stalks organic celery - 1/8" crescent slices
3 tbsp. organic extra virgin coconut oil
5 cups organic cheddar cheese - grated
1 cup organic sour cream
4-5 cups stock - I used lamb stock that I make (you can use beef)
1/2 cup organic soy sauce
2 tbsp. organic horseradish sauce - *recipe at bottom*
2 tbsp. organic garlic - minced
1 tbsp. smoked paprika
2 tsp. Jamaican Jerk seasoning (I buy mine at Sprouts)
2 tsp. Himalayan salt
Put potatoes in sauce pot and cover with water and bring to boil
and cook until just turning tender.
In the meantime, grill the burgers. Let rest for 10 minutes before cutting
into small 1/2" cubes.
In large stock/soup pot saute celery until tender in coconut oil.
Note: I put 5-6 stalks, as it depends on size - at least 3 cups.
Add in potatoes (with the water) and the mixed vegetables, onion, pepper,
tomatoes, soy sauce, horseradish, garlic, seasonings, and chopped burgers.
Next, add in 4 cups of stock. Heat until just a little steam is coming off,
(do not let soup get too hot). Add the cheese in a handful at a time, as you
stir it in to make sure it melts and blends well.
Note: If the soup is too hot, the cheese will become gummy and will not
melt right.
Next add in the sour cream and stir in well.
Depending on your stock/soup pot size, if there is more room left, then add
in more stock. Enjoy!
**Horseradish Sauce**
2 cups organic horseradish root - peeled
4 medium cloves organic garlic
1/3 cup extra virgin olive oil or grape seed oil, or avocado oil
(expeller pressed)
1/2 cup maple syrup - grade A (dark)
1 1/2 cups organic unfiltered raw apple cider vinegar
In a blender, place several 2 inch cut pieces of the horseradish root.
Add garlic and a portion of the apple cider vinegar and blend.
As you are blending, add more horseradish and then the oil and
maple syrup and only as much of the vinegar needed to keep it blending.
Note: The amount of vinegar needed will be according to the size of the horseradish. So you might need a little more or less to give you the right consistency. And you might need to adjust the maple syrup and oil as well.
Prepare your sinuses as you taste your way through!
The final consistency will be somewhat like applesauce.
The flavor is sharp with a little sweet - but not sour.
It will draw you into it.....
This will keep for several months in refrigerator.
Tip: I usually make a double batch and then put half into large mouth mason jars and freeze.
Horseradish benefits: powerful cancer-fighting enzymes
(glucosinolates - more than 10 times the amount of broccoli sprouts!)
It helps in detoxification, respiratory disorders, aids weight loss, lower blood pressure, and improves immune system health.
Great for colds and flu, as it rids the body of mucus.