2 pounds grassfed ground beef
1/2 pound grassfed ground liver
2 tablespoons grassfed butter, ghee or tallow
1 onion, chopped
4-5 cloves garlic, minced
4 carrots, chopped
4 celery ribs, chopped
2 sweet potatoes, peeled and chopped
1-2 quarts bone broth
1 head cauliflower
1/2 cup fresh parsley, chopped
unrefined salt and pepper, to taste
Grated raw cheese
In the bottom of a large dutch oven, heat 2 tablespoons of your fat of choice over medium-high heat. Sauté onions until translucent. Add the garlic and stir until fragrant, about a minute. Incorporate meat and cook until browned. Add the rest of the veggies and cover with broth. Stir in 1-2 teaspoons of salt. Simmer for about 25 minutes, or until veggies are soft.
While soup is simmering, lightly steam cauliflower in a separate pot. Once the cauliflower is soft, strain the water and process in a high speed blender until smooth. This cauliflower puree is a lovely grain-free thickener for the soup.
Add the cauliflower puree and chopped parsley to the soup and stir until well incorporated. Carefully taste the soup and adjust the salt level, if needed. Ladle the soup into bowls and generously garnish with grated raw cheese and fresh parsley. Our family's favorite is sharp cheddar.