This flavorful, nourishing vegan soup was crafted by Sonia Serrano, one of our "New Recipe Midwives." Along with a variety of fresh and dried mushrooms (reconstituted by soaking), a true highlight of this dish are the delicate flakes of nutrient-rich bull kelp harvested off the Northern California coast by Julie Drucker of Yemaya Seaweed. Sadly, this variety of kelp is diminishing and may not be around much longer due to environmental changes in the ocean. Luckily, we're able to get a good quantity from Julie, so we can continue to offer this healing broth. Makrut lime leaves from a local garden add subtle aromatic notes.

Ingredients: filtered water, leeks,* fresh maitake and nameko mushrooms,* reconstituted porcini, shiitake, crimini and oyster mushrooms,* Celtic sea salt, wild-harvested bull kelp and kombu, olive oil,* porcini powder,* thyme,* makrut lime leaves*, lime zest*  (* = organic)

Recipe is vegan, gluten-free, dairy-free and nightshade-free.



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