8 cups of water

1 medium red onion minced

2 zucchini diced small

4 large carrots diced very small

2 sticks of celery diced very small

2 cups mushrooms thinly sliced

Salt and pepper to taste

2 to 3 bay leaves

Dash of oregano

½ cup of white wine

2T canola oil

Sauté carrots, zucchini, celery, onions in oil to a caramelized color (most important). Add white wine until it dissipates (great time to taste). Approximately 10-15 minutes. Add water, salt, pepper, oregano, bay leaves. Cook until the stock is half the original volume (approximately 1 hour). Now the sky’s the limit. Serve as is or get creative: add brown rice, cooked lentils, or serve it over a bed of fresh spinach. It is named Earth Soup for the color and veggies. Vegetarian and Vegan.

Debbie Wright is the owner of the Green Room Café at 222 First Street N, Cocoa Beach featuring organic sandwiches, wraps, salads and smoothie with vegetarian, vegan and wheat- gluten-free options. Call 321-868-0203 or visit GreenRoomCafeCocoaBeach.com for a detailed menu.