1 cup of diced carrot, celery, onions, parsnip, tomatoes, zucchini
1 cup small cauliflower florets, corn off the cob
2 cloves garlic minced
1 1/2 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.