INGREDIENTS
2 Tablespoons
avocado oil
1
vidalia onion
1 large
parsnip
3
carrots
2 cups
cabbage
1 cup
cauliflower
1 cup
brussels sprouts
1/4 tsp
crushed red pepper
1 tsp
italian seasoning
1
zucchini
1
red bell pepper
6 cups
vegetable stock
28 ozs
tomatoes
4 large cloves
garlic