Makes 3 Servings
Macros: 248 cal, fat 15g, carbs 6g, fibre 2g, protein 21g
1 1/4 cups Beef Broth
1/2 cup Oat Milk (unsweetened, plain)
1 stalk Celery (diced)
1/3 tsp Dried Basil
1/4 head Cauliflower (chopped)
1/3 cup Pickle (diced)
Sea Salt & Black Pepper (to taste)
204 g Extra Lean Ground Beef
68 g Cheddar Cheese (shredded)
Turn on the slow cooker and add the beef broth, oat milk, celery, basil, cauliflower, pickles, salt, and pepper.
Meanwhile, heat a large nonstick pan over medium-high heat. Cook the ground beef for five to eight minutes, breaking it up as it cooks. Drain extra fat if needed. Add the ground beef to the slow cooker and cook on low for six to eight hours.
Divide the soup into bowls and top with cheddar cheese. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately 1 1/2 cups.
Dairy Free: Use vegan cheese instead of cheddar cheese.
More Flavour: Add sautéed garlic and onions.
Additional Toppings: Add greek yogurt and sliced green onions.