4 Cups of Vegetables: Carrots, Broccoli, Zucchini, Leak, Sweet potato (I usually make one my main ingredient: Broccoli or Butternut squash or Zucchini or Leak)
¼ Tsp Black Pepper
1 tsp Fennel Seeds
2 cloves of Garlic
½ cup of Yellow Onion
2 Tbsp of Ghee or coconut oil or Olive oil
½ inch of fresh Ginger
¼ Tsp of Mineral Salt
4 Cups of water
1 can of Coconut milk. ( works well with Butternut squash or Zuccini)
Directions:
Heat 2 tablespoons of ghee ( or Coconut oil or Olive oil) in a large stock pot. Add diced onions and saute.
Chop ginger and garlic, and toss them in the pot when your onions begin to brown.
Add all your cubed vegetables, salt, pepper and fennel seeds. Continue frying another thirty seconds, taking care not to burn the garlic.
Now, add 4 cups of water. Bring to a boil. Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, or puree in a blender.
Serve hot with a hearty hunk of bread.