Ingredients

• 1 tablespoon olive oil
• 1 onions (large, chopped)
• 2 carrots (peeled and chopped)
• 2 celery ribs (chopped)
• 2 garlic cloves (minced)
• 1 sweet potatoes (large, about 2 cups, chopped)
• 2 cups butternut squash (peeled, chopped)
• 2 cups cauliflower florets (chopped)
• 2 cups cabbage (sliced)
• 28 ounces diced tomatoes
• 6 cups vegetable stock
• 2 teaspoons italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
• 1/2 teaspoon cracked black pepper
• 1 teaspoon sea salt
• 2 tablespoons chopped parsley (freshly)

Directions

1. Heat up a large pot over med-high heat and add olive oil.

2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.

3. Add in garlic and cook for 1 minute.

4. Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.

5. Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.

6. Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.

7. Top with fresh parsley and serve warm.

8. Will keep for a week in refrigerator and freezes well for several months.

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