• Dr. Bethany Klug

Blender Vegetable Soup


1 cup dark leafy greens such as chard, spinach, sorrel, kale, or bok choy 1 Tbsp. light miso 1 cup water ½ avocado or ½ cup pine nuts 1 clove garlic Juice of 1 lemon or remove peel and add whole lemon to blender

Toppings

Extra Virgin Olive Oil (optional) Sprouts or Nasturtiums (optional)

Blend all ingredients except olive oil and sprouts in a high speed blender and serve. Garnish with drizzle of olive oil, sprinkle of sprouts or your favorite edible flowers.


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