In a large soup pan turn on med to high heat. Add butter and ½ cup of water. Once this is simmering, add garlic, onion, and potatoes and allow to soften and brown a little. Cover the pot and add a little more water if it gets too dry too fast (you don’t want it to burn).
Add the wine slowly so the potatoes absorb the wine.
Add rest of the ingredients and use Celtic Sea Salt® Brand and pepper to taste. Allow to simmer with lid on for 20-25 minutes, until veggies are soft.
Serve immediately to enjoy the fresh bright colors of the dish.
About 5-6 servings.
This dish is extremely tasty when accompanied with a lemon ginger Echinacea tea with fresh squeezed lemon juice.
Recipe created by Carla Delangre