I made Alison Roman’s Spiced Zucchini soup the other day. I was out of onions, so I used the whites from green onions in place of a regular onion and added mushroom powder to the diluted “veggie broth” I made with Better Than Bouillon. Sometimes BTB can be too salty! I also added a head of chopped chard near the end of the cooking time, and used an immersion blender on about half.

CSA cilantro, on top, of course and a dollop of my homemade yogurt. The naan is an Erin Jean McDowell Savory Baking favorite. Delicious and nourishing 🤗