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A healthy take on the delicious staple Mexican soup.
Prep Time: 05:00
Cook Time: 12:00
2 tbsp coconut oil
black pepper to taste
1/2 pound ground beef
1/2 cup basil, finely chopped
2 dash of salt or squirts of braggs
1 tbsp flax meal, coconut flour or ground flax
1 cup chopped mushrooms (if eating immediately-leave out if reheating)
1 tbsp paprika
1/4 cup lemon juice
2 tbsp tomato paste
1 tbsp dried oregano
1/4 red onion, chopped
1/4 yellow onion, chopped
2 cups cauliflower, chopped
3 cloved of garlic, small mince
2 cups chopped broccoli stalks and florets
15 can diced tomatoes or ounces fresh stewed
32 box low-sodium vegetable broth or ounces marrow broth
1/4 cup cilantro
1Mix beef, mushrooms, flour/flax, egg, basil, salt and pepper in a bowl. Make 1 inch meatballs and set aside.
2Heat coconut oil in a large pot over medium heat. Add meatballs and cook for 3-4 minutes, stirring occasionally to cook all sides.
3Add red onion, 1 garlic clove, oregano and paprika. Cook for 2 minutes.
4Add the veggies, paste and broth. Simmer for 5 minutes, add remaining garlic and cook until broccoli begins to soften, probably another 1-2 minutes.
5Add lemon juice and top with sliced avocado, yellow onion and cilantro.
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