A great use for leftovers, packing tons of nourishing veggies (and the gorgeous pop of bright green parsley!) into a simple blended soup.
3/4 cup of Vegan ‘Chicken’ Chickpea Salad recipe (see link in post)
2 handfuls spinach
1 cup butternut squash, roasted or steamed
1″ piece of fresh ginger
1/4-1/2 cup water
sel de mer for garnish
sesame seeds for garnish