Something bright and cheery for a cool and cloudy early spring day.
- 1 small onion
- 3 cloves garlic
- 1 Tbsp. olive oil
- 1/2 small cabbage, chopped
- 1 stalk celery
- 1 can garbanzo beans, drained
- ½ parsnip, peeled & chopped
- 1/2 box veggie broth
- parsley, sea salt, pepper, lemon juice to taste
chop garlic and onion very finely (I use a food processor). Warm olive oil on medium, cook a little while. Add parsnip, cook a little while longer. Add in other ingredients slowly, including veggie broth. Cover and simmer, about 20 minutes or until veggies are tender. Serve with good bread.