vegetable soup in a sourdough bread bowl

most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe!

the soup:

• 1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water
• 4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper
• 1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper

simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned.

serve the soup slightly warm in the crispy bowl, and enjoy!