2 T. ghee
1/2 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped
2 beets, peeled and chopped
2 cloves garlic
juice of 1/2 lemon
1 t. Italian seasoning
2 c. chicken broth
1 T. anchovy paste
1. Place all ingredients in pressure cooker and cook at high pressure for 20 minutes.
2. Puree mixture using an immersion blender.
3. Serve over GAPS approved “pasta” (like spiral cut rutabaga, steamed) or on “pizza” (Cauliflower crust pizza recipe coming!).