I like to buy those bags of soup veggies at the grocery store for this soup. It's quick, it's easy and it's ridiculously tasty.
- At my grocery store (Wegmans of course!), there are different types of bagged vegetables for soup. I buy one that has kale, a parsnip, a turnip, carrots, celery and dill
- The other bag includes more kale, chopped onions and chopped potatoes (the more kale the better!)
- I also throw in very large handful of fresh dill and parsley
- One carton of organic mushroom broth
- One carton of organic vegetable broth
- One package of sliced and pre-cleaned muschrooms
- Salt & Pepper
- Garlic powder
- Exotica Salt
- Shredded parmesan cheese
- Extra firm tofu, chopped
- 1/2 cup marsala or sherry wine (or any wine you have in the house)
- Some extra virgin olive oil
- Put all of the ingredients in to a large pot and heat. Add water so that the pot is almost filled to the top.
- Add salt, pepper, garlic powder and Exotica Salt (salt, coriander, mustard, cayenne, garlic, paprika and turmeric) and parmesan cheese to taste
- Cook for as long as you like, the more the ingredients simmer in the pot, the more flavorful it is!
