Prepared by Mike & Carole, July 2004

2 Cups Carrots, Chopped	2 Cups Winter Squash (Your
2 Cups Yellow Onions, Chopped	-Choice), Chopped
2 Cups Cabbage, Chopped	½ Tsp Sea Salt

Place vegetables in a le creuset pot (or other iron pot). Add enough water to cover the vegetables. Bring to a boil and add sea salt. Reduce heat, cover and simmer for 3 - 4 hours. Remove the vegetables with a strainer. Purée and add sea salt to taste. Serve with slices of pita bread. (Note: Keep the water to a minimum and stretch the simmering to as long as possible. Check often to see that it is not getting too thick.)