Spinach and garlic soup

Roasting the garlic turns it soft and sweet. If fresh spinach is unavailable use frozen spinach or finely sliced kale.

Ingredients

2 whole	Garlic bulbs (Main)
2 tsp	Extra virgin olive oil
4 cups	Vegetable stock
220 g	Spinach, trimmed (Main)

Directions

1. Preheat the oven to 220°C.
2. Remove the paper-like covering of the garlic bulbs. Slice the top off each head so most of the cloves are exposed. Place on a small sheet of foil, drizzle with the olive oil and wrap up. Place in a small baking dish.
3. Bake for 35-40 minutes until the garlic is completely soft. Cool a little.
4. Squeeze the garlic into a saucepan. Add the stock and stir well. Simmer for 15 minutes.
5. Add the spinach and simmer until wilted. Using a stick blender, purée until smooth. Reheat gently.
6. This makes a thin soup suitable to serve as a starter to dinner or as a light meal with crusty bread and cheese.

More garlic based recipes from Jan

• Broccoli salad with buttermilk dressing
• Garlic stuffed eggs