Ingredients:
2 handfuls of spinach, chopped
1/2 cup parsley, thinly sliced
1/2 cup cilantro, thinly sliced
1/2 cup dill, thinly sliced
1 potato, peeled and cubed
1 carrot, peeled and cut into small pieces
1/2 cup daikon radish, peeled and cubed
1/2 an onion, thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
Juice of half a lemon
1 cup low sodium vegetable broth
3 cups water
Salt and pepper to taste

Instructions:
1. Heat the olive oil in a pot over medium-low heat. Add the sliced onion and sauté for a few minutes until tender.
2. Add the carrots to the pot and continue cooking for another 2 minutes, stirring occasionally.
3. Mix in the potatoes and daikon, then pour in the vegetable broth and water. Bring the mixture to a boil.
4. Reduce heat and let the soup simmer for 20 minutes.
5. Stir in the garlic, spinach, parsley, cilantro, and dill. Allow the soup to simmer for an additional 10 minutes.
6. Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste.
7. Serve hot and enjoy the burst of garden-fresh flavors!