Mini Veggie Ball Soup With Spaghetti Squash & Greens

Mini Meatball Soup with Broken Spaghetti and Escarole Vegan-ized, Gluten Free, Grain Free, 100% Vegetables!

Day 89 Of My Rachael Ray Challenge
This soup is so delicious and filling I can’t believe it’s 100% vegetables. No legumes, no grain……Thanks Rachael Ray for the inspiration!!!

Ingredients:
1 spaghetti squash
8 ounces of meaty mushrooms
2 large red potatoes
2 large carrots
1 medium Vidalia onion chopped and divided in half
4 cloves of garlic sliced and separated
2 cups of peas
1-teaspoon onion powder
¼ cup potato flour plus more for rolling
½ teaspoon sea salt
½ teaspoon red chili flakes
1 teaspoon McCormick hamburger seasoning
A handful of flat-leaf parsley, finely chopped
A few grates of nutmeg
1 large bunch of power greens (the market didn’t have escarole)
3 tablespoons coconut oil divided
1-quart vegetable stock
Pea shoots for garnish

Preparation
Heat oven to 425
Halve the squash lengthwise, scoop out the seeds, spray with a little olive oil and season with salt, pepper and a little fresh nutmeg; roast to just tender, 30-35 minutes.

Meanwhile grate the potatoes, and carrots, and pulse the mushrooms in the food processor until they are minced into tiny pieces. Heat 1 tablespoon of the coconut oil and add half of the chopped onion; cook for 2 minutes or until softened. Add the shredded potatoes and carrots and cook for 5 minutes longer stirring frequently. Add in a bit more oil and the mushrooms, hamburger seasoning, chili flakes, onion powder and cook for another 5 minutes. Meanwhile run the peas and half of the garlic through the food processor until well blended. Add the pea mixture, parsley, and the potato flour to the vegetables. Adjust seasoning and roll into walnut sized veggie-balls. Freeze for about 20 minutes.

When the squash is cool enough to handle scrape the flesh out with a fork. Heat 1 tablespoon of the coconut oil in a soup pot and brown the spaghetti squash seasoning with a little salt and pepper. Remove and reserve. Add the last tablespoon of coconut oil to the pan with the chopped onions, sliced garlic and season with a little salt and pepper. Add the vegetable stock to the pan and bring to a low boil. Add in the greens and cook until wilted.

Remove the veggie balls from the freezer, roll in a little potato flour and cook in a tablespoon of coconut oil until brown on all sides.

In each soup bowl put about ¾ of a cup of the squash and cover with broth and green mixture. Topping off with a few veggie-balls and pea shoots for garnish. Enjoy!

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Sautee the remaining chopped onion in 1 tablespoon of coconut oil season with salt and pepper.