1 box of organic soup base (vegetable or organic chicken stock base works great too!)
3 or 4 large handfuls baby spinach
Heat the oil in a large saucepan (we like 100% green Xtrema Cookware) over medium heat; add the onions, garlic and ginger and sauté for 5 to 6 minutes, or until onions soften. Season with salt to taste.
Add the shiitake mushrooms, carrots and leeks; sauté for 5 to 6 minutes, or until mushrooms, carrots and leeks soften.
Add the yellow squash and zucchini; sauté for 5 to 6 minutes, or until all of the vegetables in the saucepan are soft. Season with salt to taste.
Add in the lime juice, coconut milk and soup base. Cover with a lid and simmer for 15 minutes. Add the spinach and continue simmering until spinach wilts and turns bright green.
Remove soup from heat and adjust seasoning, adding more salt if necessary. Serve chunky as-is or use a handheld stick blender and process all or half of the soup until smooth and creamy. Serve warm.
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