| 2 | cups organic Roma tomatoes, stem and seeds removed, chopped |
| 2 | cups organic onions, finely chopped |
| 1 | cup organic carrots, sliced |
| 1/4 | cup organic garlic, chopped |
| 1 | head organic cauliflower, cut into flowerets |
| 3/4 | cup fresh organic carrot juice |
| fresh organic flat leaf parsley |
| 1. | In a large stainless steel saucepan, 3 or 4 quart, layer the prepared vegetables in the order given above. This soup has very little added liquid so you need to put the moisture rich vegetables in the bottom of the saucepan. |
| 2. | Pour the organic carrot juice over the vegetables and cover with a tight lid. |
| 3. | Cook on very low heat, I usually use the lowest or second lowest temperature available, until vegetables are tender. After I turn on the burner I walk away and do not stir the soup. |
| 4. | The time it takes for the soup to be done varies greatly depending on the size of the saucepan and the temperature of the burner used. |
| 5. | Serve warm with freshly chopped organic flat leaf parsley. |