Preheat oven to 450 degrees.

Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.

Add the celery. Continue baking for 30 minutes more.

Remove from oven. Place pot on medium heat on stove and bring to a boil.

Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat.

Garnish with 1/4 cup fresh parsley, minced.

Per Serving: 229 cal, 5 g protein, 0 g fat, , 53 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation