This tastes like Greece in your mouth. The roasted garlic off-set by the sweet and tart lemon are perfect with creamy greens.
1 T olive oil
1 bulb of garlic, top sliced off
2 T olive oil
1 lg leek, light green and white parts sliced
2 carrots, chopped
2 celery ribs, chopped
1/2 lg yellow onion, chopped
2 c chopped cremini mushrooms
1-2 tsp sea salt
3 c vegetable stock
6-8 c water
2 large bunches green kale (dino or curly), chopped fine
1 T minced garlic
1 tsp dry thyme
1/2 bunch parsley, minced
5 oz baby spinach
1 1/2 c green peas
1 juicy lemon
salt and pepper to taste
Parmesan cheese (optional)
Pre-heat oven to 350 degrees. Slice off the top of a whole head of garlic and place on a sheet of aluminum foil. Drizzle 1 tablespoon of olive oil over the top and wrap in foil. Place on a baking sheet and roast for 40-60 minutes. Let cool.
In a large stock pot heat 2 tablespoons of olive oil over medium heat. Add leeks, onion, and celery. Let sweat, stirring occasionally for about 7 minutes. Add carrots, mushrooms and sea salt. Stir and let sweat another 7-10 minutes.
Add stock, water, kale, thyme, fresh parsley and minced garlic. Bring to a boil. Reduce heat and let simmer 20 minutes.
Add spinach, peas and lemon. Let cook 5 minutes more.
Once garlic bulb has cooled off, squeeze out the roasted cloves into the soup pot (will be sticky but worth it). In batches liquefy in your vita-mix (I have never used one and I imagine this soup really being taken up a notch if it was silky smooth). Or, hit it with an immersion blender for 5 minutes+. You want to puree the soup to a smooth consistency.
Season as you like with salt and pepper. Garnish with Parmesan cheese and croutons.