Roasted Garlic And Spinach Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the top off a head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 40 minutes, or until the garlic cloves are soft and golden.
• STEP 3.In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent.
• STEP 4.Add the roasted garlic cloves to the pot and cook for another minute.
• STEP 5.Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 6.Add fresh spinach to the pot and cook until wilted.
• STEP 7.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the soup hot, garnished with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup even creamier, you can add a splash of heavy cream or coconut milk.
• If you prefer a chunkier soup, you can skip blending it and leave some spinach leaves whole.
• For a more intense garlic flavor, you can roast two heads of garlic instead of one.

Storage and Serving

• This soup is best served hot, straight from the stove.
• Garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese for added flavor.
• Serve with a side of crusty bread or a grilled cheese sandwich for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.