Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse well all vegetables before chopping. put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; add 6 cups of water or more; cover and cook for 30 minutes. strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups). purée (mash) the cooked vegetables in a blender or food processor. in a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil. pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes. remove from heat; sprinkle fresh parsley and serve it hot.

Target recipe: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.