Vegetable Soup

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

1. Put all of the ingredients in to a large pot and heat. Add water so that the pot is almost filled to the top.
2. Add salt, pepper, garlic powder and Exotica Salt (salt, coriander, mustard, cayenne, garlic, paprika and turmeric) and parmesan cheese to taste
3. Cook for as long as you like, the more the ingredients simmer in the pot, the more flavorful it is!