Ingredients
1½gallonsvegetable broth
4butternut squashes,peeled, seeded, and diced
6bunches mustard greens,chopped
7heads cauliflower,cut into florets
7heads broccoli,cut into florets
7red bell peppers,diced
15carrots,peeled and diced
15parsnips,diced
1½onions,diced
1½stalks celery,diced
¾cupraisins
¼cupcurry powder
¼cupground ginger
¼cupground cumin
1½tspcayenne pepper
Preparation
Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot.
Bring to a boil, reduce heat to medium-low and simmer until the vegetables are tender for about 1 hour.
