Lemony Spring Spinach Soup

    • Yield
    • Difficulty
    • Easy
  • 12345 (10 votes, average: 3.40 out of 5)

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.

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

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

Notes

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

Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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