From the December/January 2018
Serves 8


  • 5 TBSP extra-virgin olive oil, coconut oil, butter, or ghee, divided use
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 medium celery stalks, peeled and diced
  • 2 medium heads cauliflower, cored and shredded
  • 2 cups chopped mushrooms
  • 1/2 cup chopped fresh parsley
  • 2 TBSP finely chopped fresh rosemary
  • 3 garlic cloves, minced or finely grated
  • 2 tsp dried sage
  • 1 cup chicken broth
  • Sea salt and black pepper, to taste


  1. Heat 3 tablespoons of the oil

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