By Chef: Kerry Ogden
Posted: May 8, 2014
Difficulty/Easy
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
Ingredients
- 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
Instructions
Blend everything until smooth. Garnish with black sesame seeds and avocado.
Notes
Note: Please feel free to substitute nama shoyu for miso.
