You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist


  • 1 cup of celery, diced
  • 1 onion, chopped
  • 4 cups cauliflower florets, chopped
  • 2 cups zucchini, diced
  • 1 cup mushrooms, chopped
  • 2 tsp Celtic sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup vegetable broth, divided
  • 1/4 cup parsley, chopped
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh sage, chopped


  1. In a large saucepan over medium heat, add celery, onion and 1/4 cup of broth. Saute until onions are translucent.
  2. Add cauliflower, mushrooms and zucchini and season with salt and pepper. Cook until tender, about 8-10 minutes.
  3. Add fresh herbs and remaining broth and stir to combine.
  4. Cover and let simmer about 15 minutes or until totally tender and liquid is absorbed.