Ingredients

• 1.5 gallonss vegetable broth
• 4 butternuts squashes - peeled , seeded, and diced
• 6 bunches mustard greens , chopped
• 7 heads cauliflower , cut into florets
• 7 heads broccoli , cut into florets
• 7 reds bell peppers , diced
• 15 carrots , peeled and diced
• 15 parsnips , diced
• 1 ½ onions , diced
• 1.5 stalks celery , diced
• 0.75 cups raisins
• 0.25 cups curry powder
• 0.25 cups ground ginger
• 0.25 cups ground cumin
• 1.5 teaspoons cayenne pepper

Instructions

1. 1 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, about 1 hour.

Nutrition per serving