2 red bell peppers
1 c. water
cumin, sage, basil, s/p
onion
garlic
Rough chop veggies and let simmer for 20min til parsnips start to feel soft. Drain out veggies from water. Place on cookie sheet and roast in the oven for 20min around 400F. Blend veggies in food processor and add stock to desired thickness.
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