- 1 medium cabbage.
- 2 cups carrots cut into chunks.
- 3 medium onions.
- 2 cups celery
- 2 cups diced squash
- 2 cups cauliflower cut up.
- 2 quarts canned plum tomatoes.
- 8 tablespoons coconut oil.
- Rosemary, Thyme, Parsley, Oregano to taste.
- Two boxes organic nonfat chicken stock.
- I added bacon to the cabbage (which I only did because it was getting old), couple chunks of Ginger, Lemon Grass. And I added 13 garlic cloves to caramelize with 3 onions. And a quarter cup or so of apple cider vinegar. So I carmelized all the veggies in coconut oil in three different sauce pans then added them all to a big stock pot with chicken stock tomato and spices. And let it simmer for 15 minutes. I think one of the keys to making this pop is to caramelize most of the veggies. Oh yeah I also added a couple hand fulls of Tuscan Kale. To boil.