2 tbs. olive oil
3 org. Roma tomatoes chopped
1 lg. org. parsnip
1 lg. org. carrot
1 lg. org. zucchini
1/2 c. org.peas or garbanzos
handful fresh org. chives snipped
handful fresh org. basil chiffonnade
1-2 tsp. org. dulse flakes
sea salt and org. pepper
Saute veggies in olive oil in a pot several minutes. Add spring water to cover, herbs, seaweed and seasonings to taste. Cover and simmer lightly 15- 20 minutes.
Stands on it's own for lunch or add your favorite topping and serve over pasta or rice. Bon appetit!