Ingredients
4 cups loose baby spinach
2 tablespoons of olive oil
1.5 cups unsweetened nut milk or coconut milk
1/2 cup veggie broth
1.5 tablespoons white miso paste
3 tablespoons lemon juice
1 tablespoon lemon zest
1 yellow onion, chopped
1 clove garlic, minced
Pepper and salt to taste
Avocado ( optional)
Black sesame (optional)
Instructions:
Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.
Add in broth and miso. Stir until miso has incorporated. Add coconut milk.
Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)
Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)
Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.
Garnish with black sesame seeds and avocado.