Directions

1. In a large pot, combine water, spinach, scallions, and garlic.
2. Over high heat, bring soup to a boil, reduce heat to a simmer, and cover.
3. Allow soup to simmer for 10 minutes.
4. Remove from heat and allow to cool for 5 minutes.
5. Add spirulina. Using an immersion blender, submerge blades and blend soup until all ingredients are well broken down and soup is fully blended, about 5 minutes.
6. Consume immediately or transfer soup to a large glass container with a tight-fitting lid. Soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.