YIELDS: 6 servings
PREP: 15 min
TOTAL: 40 min
4 tbsp butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head of cauliflower, chopped
1 cup baby bella mushrooms, chopped
Freshly ground black pepper
¼ cup freshly chopped parsley
2 tbsp freshly chopped rosemary
1 tbsp freshly chopped sage or (1 tsp ground sage)
½ cup low sodium vegetable or chicken broth
- In a large skillet over medium heat, melt butter. Add onions, carrots, and celery and saute until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid and absorbed, 10 minutes.