HEALTHY MEDITERRANEAN SOUP

HEALTHY MEDITERRANEAN SOUP image

Yield 8 people

Number Of Ingredients 16

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2 heads garlic
2 tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
1 cup white wine
7 cups low-sodium chicken or vegetable broth
1 can (540 ml) lentils
1/2 cup quinoa, rinsed
1 tbsp flax seed
2 tbsp ground flax seed
14-oz can cherry tomatoes (or use whole or diced tomatoes)
2 cups spinach, chopped
1 tsp thyme
1/2 tsp rosemary
1 tbsp oregano
Salt and pepper

Steps:

Preheat oven the 450 degrees F. Cut the top off whole garlic to expose cloves, and place on tin foil. Drizzle with 1 tsp olive oil and wrap in foil. Roast until soft, about 25 minutes. Heat remaining oil in a stock pot or large saucepan over medium-high heat. Add onions and celery, and sauté until soft and onions are lightly golden, about 4 minutes. Pour in wine and reduce by half. Add broth, lentils, quinoa, and whole & ground flax seed; bring to a boil. Reduce heat, add canned tomatoes and spinach, cover and simmer until lentils are tender, about 15 minutes. Squeeze out roasted garlic and mash with a fork. Stir into soup along with thyme, rosemary and oregano. Add salt and pepper to taste, then serve.