- 1/4 cup raw walnuts
- 1/4 cup mellow white miso paste (such as Miso Master brand)
- 2 tablespoons lemon juice
- 5 cups water
- 2 tablespoons unrefined organic red palm oil (see notes below OR extra virgin coconut oil)
- 6 cloves garlic (chopped)
- 1 cup onion (chopped)
- 3 stalks celery (chopped)
- 2 leeks (wash thoroughly!, chopped)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- Unrefined sea salt (to taste)
- 6 cups organic spinach
- To a high speed blender (such as a Vitamix), add the walnuts, mellow white miso, lemon juice and water. Process on high speed for about 1 minute, or until mixture is smooth and creamy. Set broth aside.
- Heat the oil in a large pot over medium-heat. Add the garlic, onion, celery and leeks; saute for 5 to 6 minutes, or until vegetables are soft. Add the nutmeg and white pepper. Season with salt to taste.
- To the vegetables, add the broth and bring to a simmer. Add the spinach and cook until just wilted, about 1 minute. Remove pot from the heat and use a hand-held stick blender to process the vegetables into a smooth, creamy mixture. Serve warm or cold.
I know palm oil has a bad reputation among the clean eating crowd, but unrefined organic red palm oil is completely different. In fact, I would go so far as to say unrefined, organic red palm oil is a superfood! It is loaded with antioxidants and a great oil for cooking because it has a very mild flavor and can withstand heat very well. However, if you do not have unrefined, organic red palm oil in your pantry, feel free to substitute organic, extra virgin coconut oil.