Pumpkin & Pomegranate

It has been quite chilly up here in the PNW! All I can really think about lately is soup. This particular soup was a bit of a hodgepodge, but ended up tasting REALLY good. So good that I just have to pass it along. I made it for Matt last night, and we ate so much he only got to take a small jar home with him (those leftover almond butter jars really come in handy).

Roasted Garlic Soup with lentils

Ingredients:

• 3 Bulbs Garlic
• Extra Virgin Olive Oil
• 1 Medium Sized Onion, chopped
• 2 Stalks Celery, chopped
• 2 Large Carrots, chopped
• 1 Rutabaga, peeled and cubed
• 1 C. Lentils, rinsed
• 4 C. Mushroom Broth
• 1 Dried Red Chile Pepper, chopped (optional)
• 1 Bag Frozen Chopped Spinach
• 1 Bag Frozen Mixed Mushrooms
• 2 C. Vegetable Broth
• 1/2 tsp. Dried Oregano
• 1/4 tsp. Dried Thyme
• 1/2 tsp Sea Salt

Method:

1. Preheat oven to 400° F.
2. Wrap garlic in foil and roast for 20 minutes.
3. In a large heavy bottomed pot, sautée the chopped onion, celery, and carrot until the onion until translucent.
4. Add the rutabaga cubes, lentils, mushroom broth, and chile pepper. Cover and simmer for 25 minutes or until Lentils are tender.
5. Peel the roasted garlic and add to the pot and stir.
6. Add in the rest of the ingredients and simmer until the mushrooms and spinach are warmed through.