Vibrant Veggies

• 1 cup fresh carrot juice
• 2 teaspoons arrowroot powder or cornstarch
• 1/2 bunch broccoli florets
• 1/2 small head cauliflower florets
• 1/2 onion, sliced 1/4" thick
• 2 cloves garlic, chopped
• 2 stalks organic celery, sliced
• 2 small zucchini, halved and thinly sliced lengthwise
• 2 small yellow squash, halved and thinly sliced lengthwise
• 1 1/2 medium bell peppers (orange, red & yellow), cut in half and sliced
• 1 medium beet, peeled & sliced in strips
• 1/2 teaspoon herb de Provence dried herbs
• 1/2 teaspoon Mrs. Dash no salt seasoning, or to taste
• 1 1/2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
• 1 teaspoon beet powder, (may be found in health food stores), optional
• 1/8 cup chopped fresh parsley

1. Using a wire whisk mix carrot juice with arrowroot. In a large soup pot over med/high heat saute' the broccoli, cauliflower, onions, and garlic in 1/8 cup water for 5 minutes, adding more water if needed to prevent scorching. Add remaining vegetables, herbs, seasonings, and carrot juice/arrowroot mixture. Reserve parsley for garnish. Simmer covered, stirring occasionally (the sauce will thicken) until all vegetables are tender, about 8 to 10 minutes. Sprinkle with parsley.

carrot juice, arrowroot powder, broccoli florets, cauliflower, onion, garlic, stalks organic celery, zucchini, yellow squash, bell peppers, beet, herb, salt, dr, beet powder, parsley

Taken from www.epicurious.com/recipes/member/views/vibrant-veggies-50169602 (may not work)