Ingredients
1 cup fresh carrot juice
2 teaspoons arrowroot powder or cornstarch
1/2 bunch broccoli florets
1/2 small head cauliflower florets
1/2 onion, sliced 1/4" thick
2 cloves garlic, chopped
2 stalks organic celery, sliced
2 small zucchini, halved and thinly sliced lengthwise
2 small yellow squash, halved and thinly sliced lengthwise
1 1/2 medium bell peppers (orange, red & yellow), cut in half and sliced
1 medium beet, peeled & sliced in strips
1/2 teaspoon herb de Provence dried herbs
1/2 teaspoon Mrs. Dash no salt seasoning, or to taste
1 1/2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon beet powder, (may be found in health food stores), optional
1/8 cup chopped fresh parsley
Preparation
Using a wire whisk mix carrot juice with arrowroot. In a large soup pot over med/high heat saute’ the broccoli, cauliflower, onions, and garlic in 1/8 cup water for 5 minutes, adding more water if needed to prevent scorching. Add remaining vegetables, herbs, seasonings, and carrot juice/arrowroot mixture. Reserve parsley for garnish. Simmer covered, stirring occasionally (the sauce will thicken) until all vegetables are tender, about 8 to 10 minutes. Sprinkle with parsley.
