2 tablespoons Gefen Olive Oil

1 large fennel bulb, chopped (or 1 small sweet onion)

4 stalks celery, chopped

2–3 teaspoons pink salt or Tuscanini Sea Salt, or to taste

2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

1 medium or 2 small turnips, diced

6 medium or 5 large yellow zucchini squash, unpeeled, cut in chunks

2 cups water

1/2 teaspoon black pepper

1 large carrot, very finely diced