Love Soup (4-6 servings)

2 chopped organic russet potatoes

2 chopped organic zucchinis

1 chopped organic head broccoli crowns

2 chopped organic carrots

2 organic celery stalks, chopped

8 chopped organic asparagus tops

1 cup dried organic porcini mushrooms

2 organic shallots, chopped

1 organic medium onion, chopped

4 organic garlic cloves, chopped

1 teaspoon ground organic black pepper

2-3 teaspoons Himalayan salt or Redmond’s Real Salt

8 cups organic vegetable broth

2 teaspoons dried organic rosemary

1 tablespoon balsamic vinegar

1 loaf Vegan Mario’s organic gluten-free quinoa and brown rice sourdough bread

In a large pot, add the vegetable broth, potatoes, zucchini, broccoli, carrots, celery, asparagus, porcini mushrooms, onion, shallots, garlic, rosemary, balsamic vinegar, salt, and pepper; bring to a boil and let simmer for 45 minutes. Then transfer half of the soup to a blender and blend mildly for 3 seconds. Return the blended soup to the pot and simmer for 5 minutes, stirring occasionally. To serve, ladle the soup into bowls with toasted slices of sourdough bread on the side accompaniment.

Kevin Khalili