Pre-heat your oven to 375 degrees. Arrange your greens in an even layer on a lined baking sheet (it’s totally cool if they are overlapping). Drizzle the greens with the oil, sprinkle with a pinch of sea salt, then toss gently to coat. Put them in your pre-heated oven to roast. I typically let them go for about 15 minutes when they start to just get crisp at the edges. Use your judgement here and take them out when they are cooked to your liking.

Add the bouillon cube and 2 to 3 cups of boiling water to a blender. 3 cups of water will get you a thinner consistency like in the photos while 2 cups will get you a thick, almost puree-like consistency. Choose your own adventure here. To the water and bouillon add the coconut cream, miso, the juice of a small lemon, and your flavor add-ins. Lastly, add your cooked greens. Blend the contents on high until you have a very smooth consistency. Taste the soup and add salt if needed. If the soup has cooled down significantly while blending, feel free to warm it over the stove.

I highly recommend serving this soup alongside steamed jasmine or basmati rice! Makes approximately 3-4 servings depending on how much liquid you use.