1 tbsp coconut oil (or
avocado oil)
3 tbsp Chickpea Miso
1 Onion cone #2
2 stalks Celery cone
#4
2 Carrots cone #3
2 Beets #3
1 small Turnip #3
1 Parsnip #3
2 Yams #3
2 Potatoes #3
Water
2 bouillon cubes
Salt and cayenne to
taste
Smoked paprika
Parsley for garnish
Dice the
vegetables on cone #3.
Heat 2 tbsp coconut
oil in a large 7 Qt Roaster or in MP5
Add veggies and sauté, stirring a few mins. Add enough water to cover vegetables, plus 1 inch. Add 3 tbsp Chickpea Miso.
Cover, wait for clicking and turn to low. Cook until veggies are tender.
Add salt and cayenne to taste. Top with fresh chopped parsley and enjoy!
recipe by Kai Bravo
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