Mushroom, Heirloom Tomato and Spinach Soup

Vegan, Vegetarian, Gluten-Free, Dairy-Free

4 - 6 servings

The first soup of the season is always my favorite.  Since I have been pureeing all of my food these last few weeks (more on that in a separate post), I had these ingredients just waiting to be used for my cooking pleasure.

Ingredients:

1 C organic mushrooms, sliced

1 large yellow heirloom tomato, diced

3 cloves garlic, minced

4 C low-sodium organic vegetable broth (I like using the Imagine or Pacific brand)

3 C organic spinach

1 TBSP grape seed oil

Sea salt and pepper to taste

1-inch piece Kombu seaweed

Directions:

In stock pot, heat grape seed oil.  Add in garlic and sauté for a minute before adding in mushrooms.  

Allow mushrooms to cook for approx. 6 minutes then add in tomatoes.  Cook for another five minutes then add veggie broth and Kombu.  Bring to a boil and then simmer for approximately 15 minutes then add in spinach, salt and pepper. Remove the Kombu and dice in to small pieces and add back in to the soup.  The seaweed adds a delightful taste and a large dose of needed minerals, including calcium!  If you would like to keep the soup chunky, just pour and serve.  If you want to purée, simply use an immersion blender and purée to your taste.

Enjoy!