Ten Mothers Garlic and Spinach Soup - 22g Carbs, 2.6g Fiber, 0.9g Sugar
Recipe #398454 at: www.recipezaar.
Originally from: Care2 website @
http://www.care2.
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.
SERVES: 2 -4
2 heads garlic
2 tsp extra virgin olive oil
5 cups vegetable broth, good-quality **See Note
4 cups fresh spinach leaves, chopped, tough stems discarded
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 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.
3. Roast for about 45 minutes, until the garlic is completely soft and
lightly browned.
4. 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.
5. Just before serving, stir in the spinach and simmer until wilted, about
4 minutes. Stir vigorously (the garlic has tendency to settle out.).
6. Serve hot.
Serving Size: 1 (124g)
Recipe makes: 2 servings
** Note:
The following items or measurements are not included in the nutrition information: vegetable broth
Nutrition per Serving:
142 Calories, 45 Calories from Fat, 5g Total Fat, 0.7g Saturated Fat,
3.3g Monounsaturated Fat, 0.7g Polyunsaturated Fat, 0g Trans Fat,
0mg Cholesterol, 57mg Sodium, 575mg Potassium, 22g Total Carbs,
2.6g Dietary Fiber, 0.9g Sugars, 5.5g Protein
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