INGREDIENTS
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Ingredients:
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7 1/2 cups rutabaga
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6 cups carrots
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1 1/2 cups celery
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1 1/2 cups mushrooms
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6 cups fresh spinach
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2 cups cooked chickpeas (roast them for 15-20 minutes at 350 degrees)
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5 teaspoons garlic powder
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6 teaspoons black pepper
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1 cup organic Dijon mustard
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3 teaspoons extra-virgin olive oil
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3 teaspoons sea salt
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2 low-sodium vegetable bullion cubes
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18 cups water