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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love garlic. I put it into everything but it never occurred to me to put it in soup. This recipe is a little time consuming due to having to roast the garlic but it's well worth it if you enjoy garlic. 1/2 point per serving for Weight Watchers. This recipe is core. Ingredients:
2 garlic heads |
2 teaspoons olive oil |
5 cups chicken broth |
4 cups spinach, chopped with stems removed |
Directions:
1. Preheat oven to 450.
2. Remove papery covering from garlic. Don't seperate the cloves.
3. Slice the top of each head of garlic off so most of the cloves are exposed.
4. Place garlic in a small baking dish.
5. Drizzle 1 tsp of olive oil over each head.
6. Cover dish with foil and roast 45 minutes or until garlic is soft and lightly browned. When cool enough to handle, squeeze garlic pulp into a medium sauce pan.
7. Add broth, stir well to combine.
8. Simmer 15 minutes.
9. Before serving, stir in spinach and simmer until wilted, about 4 minutes.
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