Clean Eating

Piled-High Roasted Garlic & Greens Soup



Serve this soup to love your liver! Root vegetables, such as parsnips, contain betaine, a natural compound with protective properties for liver cells and bile ducts. Vegetables in the allium family, including onions and garlic, are high in inflammati­on-lowering antioxidan­ts as well as a sulfur compound that supports liver detoxifica­tion. And leafy spinach helps rid the liver of fat deposits.

1 head garlic 2 tsp extra-virgin olive oil, divided 1 small onion, chopped 2 ribs celery, chopped 6 oz parsnips, chopped (about 2 cups) ½ tsp sea salt + additional to taste 3 cups chicken or vegetable broth 1 5-oz container baby spinach, tough stems removed ½ cup fresh parsley leaves 1 tbsp fresh lemon juice Pinch ground cayenne pepper ¼ tsp ground black pepper 8 oz shredded rotisserie chicken, optional Optional garnishes: hard-boiled eggs, cooked pancetta, celery leaves, radishes, parsnip chips, chile oil

1. Preheat oven to 400ºF. Remove most of loose papery skin from garlic head. Slice about ¼ inch off top, enough to expose flesh of cloves. Drizzle top with one-half of oil. Wrap garlic in foil, place on an oven rack in center of oven and bake until very fragrant and cloves are very tender and turning golden, 40 to 45 minutes.

2. Meanwhile, in a large saucepan on medium, heat remaining half of oil. Add onion and celery and cook, stirring occasional­ly, until vegetables are very tender, 6 to 8 minutes. Add parsnips, season vegetables with salt and cook, stirring, until beginning to soften, 3 to 4 minutes longer. Pour in broth, bring to a boil, then reduce heat and simmer until parsnips are very tender, about 20 minutes.

3. Add spinach to saucepan, stirring in a handful at a time. Stir in parsley. Simmer until greens have wilted, about 5 minutes, stirring once or twice. Stir in lemon juice and cayenne. Transfer to an upright blender. Squeeze roasted garlic flesh from head into blender. Blend until smooth. (Remove the center cap of the lid and cover opening with a clean kitchen towel while blending to let steam escape.) Season with additional salt, to taste, and pepper.

4. Ladle soup into bowls. Pile rotisserie chicken over top (if using) along with other desired toppings. PER SERVING (¼ of recipe): Calories: 114, Total Fat: 4 g, Sat. Fat: 1 g, Monounsatu­rated Fat: 2 g, Polyunsatu­rated Fat: 0.5 g, Carbs: 16 g, Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Sodium: 348 mg, Cholestero­l: 0 mg

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