Lemony Spring Spinach Soup

Tart and tangy lemon brings out the delicate flavor of baby spinach in this quick and super easy soup. If you’re able to find sorrel, even better! Substitute it out for the lemon and spinach. Clean and creamy, this bright soup is a perfect “go-to” for spring.


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


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

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