- 1
Ingredients
- 3 carrots
- 1 small butternut squash or half a large one, about 1 1/2 pounds (peeled and de-seeded)
- 1 small beet quartered (when blending I add just a half at first and then add to taste)
- 1 stalk of celery (sliced)
- 1 1/2 cups water or a mix of your favorite wine
- 3-5 cloves of garlic (minced)
- 1 large onion diced
- 1-2 TBLS Ghee or Coconut oil
- 1 tsp dried basil & or thyme (more if fresh)
- 1 tsp dried oregano(more if fresh)
- 1/4 parsley chopped
- 2-4 tablespoons olive oil
Preparation
Step 1
Fill a large pot with water. Bring to the boil. Add the carrots, beets butternut squash and celery. Bring back to a boil and simmer for 20-30 min, until tender.
or
You can also steam them, or cook in a pressure cooker or even just roast everything including the onions and a garlic on a cookie sheet at 400 degrees for about 20 minutes or till cooked through.
While the veggies are cooking, Saute the garlic and onion in the ghee or coconut oil till translucent.
Puree everything but the herbs and olive oil in a blender or vita mixer. Add more water/wine as needed. Pour into a pot, add herbs/oil and bring to a low simmer for 10 min or longer. As it cooks down some add more wine or water to get desired consistency.
Season with sea salt and ground peppercorns. We serve this on everything!
Don't be afraid to change the proportions to your families tastes. You can also add veggies that are getting old and need to be used up or leftover pulp from you veggie juice. As always be creative and enjoy... cooking should be an adventure!