Cheeseburger Soup

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Cheeseburger Soup 

Serves 6

Ingredients

6 cups chicken broth
1/2 tsp sea salt
head cauliflower, cut into florets
1/4 tsp paprika
1 tbsp butter
1/8 tsp ground black pepper
1 small onion, chopped
450 grams lean ground beef
1/2 c shredded sharp Cheddar cheese

Instructions

Combine 6 cups of broth and cauliflower into large saucepan; cover and bring to boil. Reduce heat and cook 15-20 min, or until cauliflower is tender.

Meanwhile, add butter to medium pan over medium-high heat. Cook the onion, stirring until golden.

Crumble in ground beef and cook thoroughly.

Stir in salt, paprika and pepper. Remove from heat and set aside.

Transfer the cauliflower and broth to a food processor or blender and puree until smooth.
Return to the saucepan.

Whisk in cheese just until it melts. Remove from heat and stir in the reserved meat mixture.

Serve and garnish with cheese and pickles

Lasagna Soup

Ingredients

500 g lean ground beef
1 chopped onion
1 cup of favourite spaghetti sauce
4 cups of beef broth
1 can (398 mL) tomato sauce
1 can (398 mL) petite diced tomatoes , undrained
1 chopped zucchini
3 cups wide egg noodles , uncooked
3/4 cup ricotta cheese
1-1/4 cups Shredded mozzarella Cheese , divided
3 Tbsp. Parmesan Grated Cheese , divided

Instructions

In large saucepan brown beef with onion. Add broth, tomato sauce, spaghetti sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add zucchini. Add noodles; simmer on medium heat 10 min. or until tender.

Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan until blended.

Combine remaining shredded cheese and Parmesan

Squash Soup

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Yield: Serves 6

Ingredients

2 butternut squash ,halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
5 cups low-sodium chicken broth

Preparation

Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.

Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, and garlic. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.

Working in batches, purée soup in blender.

Return soup to pot. Season soup with salt and pepper. Bring to simmer, ladle into bowls.

Turkey Tortellini Soup

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Ingredients

4 cups reduced-sodium chicken broth
4 cups water
4 cups chopped roasted turkey breast
1 265ml can no-salt-added diced tomatoes, undrained
1 tablespoon dried Italian seasoning, crushed
1 9 ounce package refrigerated cheese tortellini
2 cups carrots chopped into bite size pieces
6 tablespoons shredded Parmesan cheese (optional)

Directions
1.In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes, carrots and Italian seasoning.

2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender.

3. If desired, sprinkle each serving with 1 tablespoon cheese.

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Cauliflower Cheeseburger Soup

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Cheeseburger Soup (serves six)

6 cups chicken broth
1/2 tsp sea salt
head cauliflower, cut into florets
1/4 tsp paprika
1 tbsp butter
1/8 tsp ground black pepper
1 small onion, chopped
450 grams lean ground beef
1/2 c shredded sharp Cheddar cheese

Garnish –

Combine 6 c of broth and cauliflower into large saucepan; cover and bring to boil. Reduce heat and cook 15-20min, or until cauliflower is tender.

Meanwhile, add butter to medium pan over medium-high heat. Cook the onion, stirring until golden.

Crumble in ground beef and cook thoroughly.

Stir in salt, paprika and pepper. Remove from heat and set aside.

Transfer the cauliflower and broth to a food processor or blender and puree until smooth.
Return to the saucepan.

Whisk in cheese just until it melts. Remove from heat and stir in the reserved meat mixture. Serve.

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Gluten Free Dumplings

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Ingredients

1½ cups gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon
1½ teaspoons sugar
2 tablespoons butter or dairy free butter substitute, melted
1 cup (more or less) buttermilk

*To make buttermilk simply combine 1 cup milk of your choice with 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes.

Instructions

In a mixing bowl, whisk together the flour, baking powder, baking soda, ¾ teaspoon salt, and the sugar. Add the melted butter and stir with a fork. Starting with about ¾ cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.

Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.

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Broccoli Tortellini Soup

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Portion size 4 to 6

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock or chicken stock
1 cup (250 mL) favourite pasta sauce
1/2 bag (454 g) frozen cheese tortellini or frozen meat tortellini
2 cups (500 mL) frozen cut broccoli
1/4 cup (60 mL) grated Parmesan cheese

Preparation

In saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock and pasta sauce; bring to boil. Add tortellini; reduce heat, cover and simmer until pasta is almost tender but still firm, about 7 minutes.

Add broccoli and return to simmer; cook until piping hot and broccoli is tender-crisp, about 1 minute. Ladle into bowls; sprinkle with cheese.