When the temperatures dip, and dip, and dip, all I want are steaming hot bowls of pasta, stews and soups, which is why this little recipe was born. Full of rich flavor, it’s a bit of a time sucker but so simple all you just need to leave it on the stove and go about your business until the house starts to make you drool. This one is vegan but we do a version for our son with ground grass fed lamb, which you can add in during the marinara step. Enjoy!

2 medium sized beets, raw and peeled

1 large yellow onion, roughly chopped

1 hand full of flat parsley, chopped

1 small zucchini, roughly chopped

2 stalks celery, roughly chopped

2 large carrots, peeled and roughly chopped

4 cloves garlic

4-6 cups of shitake mushrooms, de-stemmed and chopped

1 tablespoon ground cumin

1/2 teaspoon sea salt (or more to taste)

ground pepper to taste

2 cups of favorite marinara sauce

1 tablespoon of avocado oil

optional: red chili flakes and fresh basil


Toss all raw vegetables except the mushrooms into a food processor or blender and blend until forms a bright pink paste. You might need to add a little water to get it going but not much. In a large pot, heat oil and in mixed veggie paste and half the cumin. Bring to a boil, stirring well, then lower to a simmer and cover for 30 minutes.

Meanwhile, in another pan, heat a drop of oil and add shitake mushrooms. Sprinkle in the remaining cumin. Sauté until tender and browned. Season with salt and pepper.

After the vegetables have simmered, add in cooked chopped mushrooms into the large pot and 2 cups of marinara. Season with salt and pepper. Continue to simmer for an additional 45 minutes to an hour. Add chili flakes if using.

Serve over gluten-free pasta or roasted spaghetti squash and a sprig of fresh basil.