• 1 cup of diced carrot, celery, onions, parsnip, tomatoes, zucchini

• 1 cup small cauliflower florets, corn off the cob

• 2 cloves garlic minced

• 11/2 tablespoon of tomato paste

• 1 tbs dried oregano, basil and thyme

• 2 fresh or dried bay leaves

• 1 pinch crushed red pepper

• Fresh parsley to garnish

Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil or butter for 8 minutes till onions are translucent. Add tomato paste and water to thin, saute 2 to 3 minutes. Add water or vegetable stock, bay leaves and oregano and let simmer for 10 minutes till carrots and celery are bit soft, add cauliflower, zucchini and corn. Simmer for 5 more minutes. Garnish with chopped parsley.