Joyce'S Creamy G.O.M.B.S. Soup Recipe

Name: Joyce'S Creamy G.O.M.B.S. Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash*; 5 large green zucchini, chopped; 1 medium onion, chopped; 1 large leek, dark green sections removed, washed thoroughly and chopped; 16 ounces kale, tough stems removed, chopped (about two large bunches); 2 tablespoons Dr. Fuhrman's VegiZest; 2 cups water; 1/2 cup raw cashews or 1/4 cup raw cashew butter; 4 large medjool dates (pitted); 1 cup almond/hemp milk (half and half); 20 ounces shiitake and other mixed mushrooms; 1 cup cooked beans (any type); 2 tablespoons fresh basil, chopped; 1 tablespoon raw pumpkin seeds, toasted; 1 tablespoon nutritional yeast

Servings: persons

1 medium spaghetti squash*
5 large green zucchini, chopped
1 medium onion, chopped
1 large leek, dark green sections removed, washed thoroughly and chopped
16 ounces kale, tough stems removed, chopped (about two large bunches)
2 tablespoons Dr. Fuhrman's VegiZest
2 cups water
1/2 cup raw cashews or 1/4 cup raw cashew butter
4 large medjool dates (pitted)
1 cup almond/hemp milk (half and half)
20 ounces shiitake and other mixed mushrooms
1 cup cooked beans (any type)
2 tablespoons fresh basil, chopped
1 tablespoon raw pumpkin seeds, toasted
1 tablespoon nutritional yeast

1
Instructions:
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l. Cook spaghetti squash in microwave oven and then de-seed (approximately 10 minutes per side depending on size of squash).
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2. Pressure cook zucchini, onions, leek, half of chopped kale in 1 cup water (5 minutes).
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3. Blend squash, zucchini, onions, leek, kale, cashews and dates with almond/hemp milk.
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4. Add the above blended mixture to a large soup pot.
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5. Add VegiZest, mushrooms and remaining half of chopped kale to blended mixture.
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7. Slowly simmer for 20 minutes to blend flavors.
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8. Add cooked beans of choice to individual serving portions.
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9. Garnish with chopped fresh Basil, toasted pumpkin seeds, and sprinkle of nutritional yeast.
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*Can substitute broccoli, cauliflower, asparagus or any other vegetable of choice for spaghetti squash
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**Can substitute collards, chard, bok choy, cabbage or any mixture of leafy greens of choice for kale
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G.O.M.B.S.= Greens, Onions, Mushrooms, Beans, Seeds (nuts)--the basis of the Nutritarian diet.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium spaghetti squash*, 5 large green zucchini, chopped, 1 medium onion, chopped, 1 large leek, dark green sections removed, washed thoroughly and chopped, and more.

Yes, Joyce'S Creamy G.O.M.B.S. Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Joyce'S Creamy G.O.M.B.S. Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions