Ingredients

• 4 cups Beef Broth
• 1 1/2 cups Oat Milk (unsweetened, plain)
• 3 stalks Celery (diced)
• 1 tsp Dried Basil
• 3/4 head Cauliflower (chopped)
• 1 cup Pickle (diced)
• Sea Salt & Black Pepper (to taste)
• 680 grams Extra Lean Ground Beef
• 225 grams Cheddar Cheese (shredded)

Instructions

1. Turn on the slow cooker and add the beef broth, oat milk, celery, basil, cauliflower, pickles, salt, and pepper.
2. 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.
3. Divide the soup into bowls and top with cheddar cheese. Enjoy!

Hints & Tips

• 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 Flavor
  Add sautéed garlic and onions.
• Additional Toppings
  Add greek yogurt and sliced green onions.