• 2 Tbsp olive oil

• 5 large carrots, washed & rough chopped

• 1 head of cauliflower, washed & rough chopped

• 2 cloves of garlic

• 1 onion, peeled, cut in half

• 2 celery stalks, washed & rough chopped

• 1- 15.5 oz can Cannellini Beans, rinsed & drained

• 2 large handfuls of spinach

• Water

• Optional: other orange or white vegetables such as butternut squash, sweet potato, pumpkin, parsnip (peeled/rough chopped)

• Optional: Broth, salt

Add oil and vegetables to a heavy bottom pot. Stir to combine. Saute for 5-10 minutes on medium heat until all veggies are slightly golden and coated in oil. Add enough water to come half way up your veggies. Bring to a boil, cover and simmer until all veggies are fork tender. Remove from heat and pour into high speed blender (may need to work in batches) or use an immersion blender to puree. Store in the fridge for 5-7 days. Pour into “souper cubes” or a freezer bag, do not overfill, use your hand to make indentations in the bagged puree (to help portion) lay flat for initial freeze. Store in the freezer for 4-6 months.