1 medium yellow onion
1 tsp. sesame oil
1 clove garlic
1 cup celery
6 cups water
½ tsp. sea salt
1 tbs. miso
1 bunch dandelion greens or watercress
1. Chop onion. Heat oil in soup pot; mince garlic and sauté for 30 seconds. Then immediately add onion. Sauté onion and garlic over medium heat until they begin to brown.
2. Add chopped celery and sauté for 2-3 more minutes.
3. Add water and salt, and bring to boil; reduce heat and simmer for 5-6 minutes. Pour soup into a blender with miso; puree, then return to soup pot.
4. Slice greens and drop into soup. Bring to boil, and serve.
Per serving (352g): 57 Calories, 1.5g fat, 0.2g sat fat, 10g carbohydrate, 2.7g protein, 3.3g fiber, 384mg sodium