The broth was saffron road vegetable broth with extra water added. I spiced it with paprika, parsley, pepper, garlic powder and lemon-dill.
I sautéed kale, radishes, butternut squash, three colors of peppers, and zucchini before adding them to the broth.
Other items included carrots, cauliflower, potatoes, garbanzo beans, and white northern beans.
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