Healing Soup Series 3 of 3: Garlic and Spinach Soup Recipe

…the last recipe in our Healing Soup Series. Previous posts include, Beet Soup Recipe and Immune Booster Soup Recipe . Don’t worry we will be moving away from soups, at least for awhile. Keep an eye out for a truly crowd pleasing recipe this weekend!

So, back to the Garlic and Spinach Soup recipe. It should be no surprise to you that garlic and spinach also have wonderful help benefits. Garlic is claimed to help prevent heart disease, high cholesterol, high blood pressure and cancer. From the moment we first saw Popeye as children we were aware of the fact that spinach would help us to grow up big and strong. Spinach has a large nutritional value, especially when fresh, steamed, or quickly boiled (as in this Garlic and Spinach Soup Recipe). It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants.

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Healing Soup Series 2 of 3: Immune Booster Soup Recipe

We all know that it can be difficult to keep ourselves in good health during the winter months and the added stress of the holidays never helps. And if you have kids, well then, forget it! If you are starting to feel a little under the weather or just looking for some form of natural insurance then try this next recipe in our Healing Soup Series (compliments of Yoga Journal ).

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Healing Soup Series 1 of 3: Beet Soup Recipe

If you are looking for a way to give your body a fighting chance during this cold season be sure to eat foods rich in vitamins A, C and E. I came across these recipes last December, compliments of Yoga Journal (Issue 199) and LOVE them! In this first segment you will find a Beet Soup Recipe , segment 2 will feature an Immune Booster Soup Recipe , and 3 a Garlic and Spinach Soup Recipe .

Although some aren’t opposed to smoking some weed, fewer would think of eating one - particularly beets. I know, beets? Yes and I encourage you to give them a chance, from the moment I tried this beet soup recipe it has become a favorite of mine…and I didn’t even like beets! What better time to try them, afterall, they are in season, not to mention that viruses are running rampant this time of year.

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Are you sick of the Thanksgiving leftovers yet? Throw them in a pot and make this tasty and heartwarming soup. This recipe uses homemade stock which will need to be made at least a day in advanced. To save time you can skip step 1 and use chicken broth. The result will be a soup that is a little less flavorful, although still delicious.
the formula
2 quarts chicken broth or water
1 turkey carcass, meat removed
2 onions, 1 halved and 1 minced
2 carrots, 1 halved and 1 minced
2 celery stalks, 1 whole and 1 minced
2 bay leaves
3 cups turkey meat (I prefer dark meat)
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon chopped fresh sage leaves
4 tbsp flour
Leftover Thanksgiving vegetables
1 cup cooked rice
2 cups cream
crushed oregano, for garnish
parmesan cheese, for garnish

the procedure
1. Put chicken broth or water, turkey carcass, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, and then simmer about 2 to 3 hours.

2. In the meantime, dice the remaining onion, carrot and celery into fine pieces. Break up the turkey meat so that it is bite size, no larger than the size of a soup spoon. Set aside.

3. Remove large bones and carcass from the pot. Strain the broth through a colander covered with wet cheese cloth. Discard the solids. Transfer into a clean bowl or pot, store in the refrigerator until the next day. At that time remove the fat layer if you choose.

4. In a large soup pot, heat garlic cloves and chopped sage in butter. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 6 to 8 minutes. Add flour and continue cooking for few more minutes.

5. Slowly add a 1/4 of the stock and stir well, scraping the bottom of the pan to mix in the flour and bring to a boil.

6. Add leftover Thanksgiving vegetables to the soup pot along with rice and the remaining broth and bay leaf. Bring to a simmer.

7. Add cream; continue to simmer in low heat till heated through.

8. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

9. Garnish with crushed oregano leaves and parmesan cheese.