This gluten-free soup is packed with vitamin A- and C-rich greens that’ll help increase your immunity this cold and flu season. Vitamin C also helps form collagen, a building block of connective tissue that gives strength to skin, hair, and nails, and vitamin A is important to help maintain vision and skin health.

Creamy Roasted Garlic Greens Soup

Serves 4

Ingredients:

1 large garlic head, halved horizontally

Olive oil, for drizzling

Salt and pepper

3 cups vegetable broth, chicken broth or water

1 bunch kale, stemmed and chopped

1 bunch Swiss chard, stemmed and chopped

2 celery stalks, chopped

2 cups fresh spinach leaves

1 cup loosely-packed fresh parsley

1 onion, chopped

1 cup cashews

Directions:

Heat the oven to 375 degrees. Place the garlic, cut side up, on a piece of foil; drizzle with oil and season with salt and pepper. Close the foil to seal. Roast until softened, about 1 hour; let cool slightly then squeeze out the cloves.

Place the vegetable broth in a soup pot. Add the kale, chard, spinach, parsley, onion and cashews; bring to a boil. Reduce the heat and simmer until tender, about 15 minutes.

Working in batches, place the soup mixture and roasted garlic in a blender; process until smooth. Return to the pot and season to taste with salt and pepper.

Related Links:

Sneaky Ways to Get Vitamin D

How to Make Creamy Vegetable Soups (Minus the Cream)

A Trio of Gingerbread Recipes for the Winter

3 Paleo Recipes to Try

Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.