Calories 368 (42% from fat)
Fat 17 gram
Saturated Fat 8.8 gram
Trans Fat 0 gram
Cholesterol 23 mg.
Sodium 849 mg.
Carb. 31 gram
Fiber 4 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 23 gram
buttery cooking spray
3/4 pound (12 oz.) vegetarian beef
(We used the Impossible Burger Made from Plants.)
4 Tbsp. lowfat butter, divided
1 cup sweet onion, chopped
3/4 cup carrots, shredded
1 tsp. dried basil
1 tsp. dried parsley flakes
1 3/4 pounds (about 4 cups) peeled potatoes, cubed
(You can also use 2 cans, 14.5 oz. each, diced potatoes, drained.)
3 cups low-sodium vegetable broth
1/4 cup whole wheat flour
5 oz. Gruyere cheese, shredded
1 1/2 cups fat free milk
(We used Fairlife Fat Free Milk because it's lower in sugar and higher in protein.)
1/2 tsp. black pepper
1/2 tsp. kosher salt.
1/4 cup fat free sour cream
Imagine chunks of fried up hamburger, in a base of sour cream and melted cheese, all mixed with potatoes. That's a delicious dish called Cheeseburger Soup. Now imagine we replaced the beef with Impossible Beef and turned the dish vegetarian, cutting out 1/3 of the calories while keeping all the taste? This is now one of the first dishes I suggest when giving friends and family vegetarian meal options. .
1. Heat a large non-stick skillet over medium heat. Lightly coat with buttery cooking spray, then crumble Impossible Burger vegetarian meat into the pan and cook until no longer pink. This can take 8-9 minutes. Pour cooked “beef” onto a plate and set aside when done.
2. Melt 1 tablespoon of butter in pan over medium heat. Add the onion, carrots, basil and parsley to the pan and saute until the vegetables are tender, about 10 minutes.
3. Stir in the potatoes, cooked “beef” and vegetable broth. Increase heat, bring to a boil. Then reduce heat to low and simmer, while covered, until potatoes are tender, 10-12 minutes.
4. In a small skillet, melt the remaining 3 tablespoons of butter and stir in the flour. Once combined, stir that into the soup.
5. Stir in the cheese, milk, pepper and salt. Cook, while stirring, until the cheese melts.
6. Remove from the heat, stir in the sour cream and divide into 6 servings.
Yield: 6 Servings, About 1 1/3 Cups Per Serving
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.