How to make Longevity spinach and coconut Soup

Today, I want to highlight Longevity Spinach. Similar in taste and texture as spinach, you can use this green raw in smoothies and salads or thrown into an egg or tofu scramble. Longevity spinach is incredibly nourishing, and in keeping in line with the coming fall and winter season, consider incorporating it in into soups and stews. Our resident chef, Michael, makes the most wonderful soup using this incredible "souper-food.”

Ingredients:

Makes 1 quart

• 1 tbsp extra-virgin coconut oil
• 1 medium yellow onion, thinly sliced
• 2 large garlic cloves, thinly sliced
• 1 2-inch piece of ginger, peeled, thinly sliced
• 1 large leek, white part only, thinly sliced
• 3 cups bone broth
• 1 pound longevity spinach
• 1 cup coconut milk
• sea salt
• freshly ground black pepper

Directions:

• Warm the oil in a large pot over medium heat.
• Add the onion and cook until slightly translucent.
• Add the garlic, ginger and season with salt.
• Cook for three minutes.
• Add the leek and cook until softened.
• Add the broth and bring to a simmer.
• Add the spinach and cook until tender.
• Puree the entire mixture.
• Whisk coconut milk into the soup in the large pot.
• Taste and season with salt and pepper.

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