Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup carrots, roughly chopped
  • 1 cup cauliflower, riced
  • 1 medium green cabbage, chopped (about 4 cups)
  • 5 cups beef broth
  • 1 1/2 cup tomato sauce (sub nomato sauce for AIP)
  • Juice of half a lemon
  • 2 tsp oregano
  • 2 tbsp parsley, chopped

Instruction

  • Using a large, heavy cast iron pan or stock pot, brown the ground beef over medium heat. Lightly season and use a wooden spoon to crumble. Once browned, set aside and leave about 2 tbsp of fat in the pan (or add avocado if needed).
  • Add the onion to the same pot and cook for 3-4 minutes or until lightly translucent. Add in the garlic, carrots, and cauliflower rice and cook for another 3-4 minutes to lightly soften. Stir in the cabbage and allow to wilt for 2 minutes
  • Add the beef back to the pot and stir in the broth, tomato sauce, lemon juice and oregano. Stir well and bring to a low simmer.
  • Allow to simmer for 30-35 minutes. The vegetables should be softened and the soup should lightly reduce.
  • Season the soup to taste and top with fresh parsley to serve.