Roasted Garlic and Spinach Soup

This Roasted Garlic and Spinach Soup is a flavorful and nutritious dish that is perfect for cold weather. The combination of roasted garlic, sautéed spinach, and vegetable broth creates a hearty and comforting soup that can be enjoyed as a starter or a main course. It is also easy to make and can be ready in just 30 minutes. This soup is not only delicious, but it is also packed with vitamins and minerals from the spinach and garlic, making it a healthy choice for any meal. Try this recipe and warm up with a bowl of goodness!

Ingredients

• 1 head of garlic
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Croutons, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head to expose the cloves. Drizzle olive oil over the garlic, then wrap it in aluminum foil.
3. Place the foil-wrapped garlic on a baking sheet and roast in the preheated oven for 30 minutes, or until the garlic cloves are soft and golden.
4. Remove the roasted garlic from the oven and allow it to cool slightly. Squeeze the roasted garlic cloves out of their skins and set aside.
5. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
6. Add the vegetable broth, roasted garlic cloves, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
7. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Season with salt and black pepper to taste.
8. Add the chopped spinach to the soup and simmer for an additional 5 minutes, or until the spinach is wilted.
9. Serve the roasted garlic and spinach soup hot, garnished with croutons for added crunch.

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