Lemony Spring Spinach Soup

By Chef: Kerry Ogden
Posted: May 8, 2014


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Tart and tangy lemon brings out the delicate flavor of baby spinach in this quick and super easy soup by Kerry Ogden. Clean and creamy, this bright soup is a perfect “go-to” for spring.

Yield: 2-3


  • 4 cups loose baby spinach
  • 2 cups nut milk
  • 3 tablespoons white miso
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • Pepper to taste


Blend everything until smooth. Garnish with black sesame seeds and avocado.


Note: Please feel free to substitute nama shoyu for miso.