Recipe by SassiFras
Found this recipe on Care2 website @ http://www.care2.com/greenliving/ten-mothers-garlic-and-spinach-soup.html Adapted from The Roasted Vegetable, by Andrea Chesman (Harvard Common Press, 2002). This delicious broth, redolent with garlic and enriched with the vitamins and minerals of fresh spinach, takes its name from an old folk saying that garlic is as good as ten mothers. This soup is not only tasty and nourishing, it makes a comforting remedy for winter sniffles and sneezes.
Top Review by birdnerd
I mutated this quite a bit. I can't use commercially made vegetable broth and didn't have any of my own on hand. That would've left me with boiled spinach and garlic, so I added 1 bag (10oz) frozen sliced carrots, 1/4 C lentils, and 1.5C onions and made veggie soup of it.
- 2 heads garlic
- 2 teaspoons extra virgin olive oil
- 5 cups vegetable broth, good-quality
- 4 cups fresh spinach leaves, chopped, tough stems discarded
Directions See How It's Made
- Preheat oven to 425.
- Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil.
- Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
- When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend.
- Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has tendency to settle out.).
- Serve hot.