1. Finely chop onion and sauté in coconut oil in a deep pot.
  2. Add the garlic and continue to stir for 30 seconds.
  3. Add the nutmeg, Braggs Liquid Aminos and the water and bring to boil. Add half the basil leaves. Simmer for 5 mins
  4. Chop (whilst the pot is simmering) the courgette, broccoli, asparagus, carrots and the celery stalk into very small cubes.
  5. Turn the heat off and add the chopped vegetables and wait until the vegetables have warmed through but are still crunchy.
  6. Add Himalayan salt and pepper to taste
  7.  Garnish with the remainder of the chopped fresh basil and enjoy.

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