Step 1

Place a medium, heavy-bottomed pot over medium heat. Add the beef and season with plenty of salt and pepper. Brown, crumbling with a wooden spoon or firm spatula. Transfer to a plate or bowl and set aside. Wipe out pot and return to medium heat.

Step 2

Heat the ghee in the pot and add celery, onions, and garlic. Cook until onion is translucent and soft, about 5-7 minutes. Add the mustards and tomato and cook 1-2 minutes or until tomato is softened.

Step 3

Pour in almond milk, add lettuce, and return beef to pot. Bring to a boil then reduce to simmer. Simmer 5-10 minutes.

Step 4

Meanwhile, combine cashews, water, and nutritional yeast in a high-speed blender. Blend on high speed until very, very smooth. If you do not have a high-speed blender, see notes. Pour in cashew mixture to soup and stir.

Step 5

Season soup with plenty salt and pepper. Continue to simmer until thickened and creamy but not too thick. Add a little more milk if desired. Top with fresh chopped parsley and fresh cracked black pepper to serve.