1¾ cups water
1 can coconut milk - 13.5 oz can
¾ cup yellow onion chopped
3 garlic cloves chopped
1 scoop Raw Organic Perfect Food®
2 cups green peas
2 cups loose spinach leaves
2 Tablespoons parsley leaves
2 Tablespoons cilantro leaves
½ of 1 avocado cubed
1 Tablespoon nutritional yeast flakes
1 Tablespoon coconut oil and 1 Tablespoon olive oil
1 Tablespoon sweet white miso paste
¾ teaspoon sea salt
In a large pot, heat oils on medium heat and add onion, garlic and salt.
Sauté onions and garlic for about 7-8 minutes then add miso and sauté another minute.
Add water and coconut milk and turn off heat and stir until well combined.
Add remaining ingredients and then using an immersion blender (or blender), blend until smooth.
Serve hot or cold.
Garnish with fresh herbs, micro greens, seeds and coconut cream if desired.
Soup lasts 2 days in refrigerator or 1 month in freezer.