January 10th, 2008
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.
Besides being good for the immune system I find this simple recipe to be a great pick me up. And its not too bad for helping you nurse a hangover either ;)
Garlic Spinach Soup Ingredients
2 heads garlic
2 teaspoons extra virgin olive oil
5 cups (good quality) vegetable broth
4 cups chopped fresh spinach leaves, stems removed
Preparing Garlic Spinach
1. Preheat oven to 425 degrees F.2. Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on aluminum foil on cookie sheet and drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to cover completely.
3. Roast until the garlic is completely soft and lightly browned, about 45 minutes
4. When cool enough to handle, squeeze garlic pulp into medium-size saucepan. Add broth and stir well to combine. Simmer for 15 minutes to all the flavors to come together.
5. Stir in spinach just before serving and simmer just until wilted, about 4 minutes. Stir vigorously before serving hot (the garlic has a tendency to settle on the bottom).