1 tbsp olive oil (sub avocado oil)
2 cloves garlic, minced
1 white onion, diced
2 1/2 cup carrots, chopped
1 1/4 cups celery (about 4 stalks), chopped
1 1/4 cup beet, chopped
1 tbsp fresh basil
1 tsp oregano
2 tsp parsley
1 tsp sea salt
1 cup water
2 tbsp lemon juice

14 min at high pressure