Spinach Basil Soup

This soup is so delicious and good for you! The color is so beautiful you will want to make it again and again. You can also serve this soup cold in the summer. I hope you enjoy this recipe as much as I do.

3 tablespoons olive oil
2 cloves garlic, chopped
1 large onion chopped
1 red apple chopped
2 1/2 cups potatoes chopped
1 cup zucchini chopped
4 cups vegetable stock
2 cups fresh spinach leaves
1 teaspoon miso (optional)
1 cup fresh basil
Juice of half a lemon


In a large pot over medium-high heat, add the olive oil. When the oil is hot add the garlic, onions and apple and sauté for a few minutes along with pinch of salt - just until they soften a bit. Stir in the potatoes and zucchini then add the stock. Simmer and cook until potatoes are soft throughout about 15 minutes. Stir in the spinach, and wait for it to wilt (about 10 seconds), turn off heat. Now stir in the basil and miso. Puree with a hand blender or a high-speed blender until smooth. Whisk in a big squeeze of lemon juice. Add salt and black pepper to taste.