Zesty Spinach Soup with Miso

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.

White Bean Salad

Ingredients

• 1 15 oz. can organic Cannellini beans or white kidney beans

• Juice of ½ lemon

• 1 Tbsp. of chopped Spring onions

• ½ tsp. grated lemon zest

• 5 radishes thinly sliced

• 1 cup crunchy fresh snow peas or sugar snap peas

• Sea salt & pepper to taste

• 3 Tbsp. fresh chopped basil ( I also like mint)

• 2-4 tablespoons olive oil

• 1/4 tsp maple syrup

• 1/4 cup chopped parsley (optional)

To Prepare

• In a small bowl, whisk olive oil, lemon zest, lemon juice, maple syrup.

• Drain beans and toss gently 1/3 of the dressing.

• In a small pot of boiling water, add in snap peas and cook for 1 minute.

• Drain, pat dry and slice thin.

• In a large bowl add in beans and crunchy vegetables, Spring onions and toss with remaining dressing.