2 teaspoons olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
3/4 cup chopped bell pepper
1 cup quartered zucchini (cut lengthwise, then in half again and chopped)
4 cups low sodium vegetable stock
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried ginger
1/2 teaspoon whole fennel seeds
1/4 teaspoon freshly ground black pepper
Organic Pomegranate Seeds
3 Organic Red Peppers
1. In a medium to large stock pot over low to medium heat add olive oil, garlic, onions, carrots and celery. Saute until softened, about 5 minutes.
2. Add additional vegetables — mushrooms, bell pepper and zucchini — and all spices and continue to saute over medium heat until just softened, about another 5 minutes.
3. Once vegetables are just tender to fork add low sodium vegetable stock and bring to a boil.
4. Serve warm.