-3 medium potatoes, skinned and cubed
-12 cloves of garlic, drained
-1 can of chopped tomatoes
-1/2 a bag of baby spinach(about 2 cups raw)
-1 tsp fresh thyme
-1 tsp fresh rosemary
-1 tsp fresh oregano
-4 cups veggie stock
-1 large leek, sliced
-Salt and pepper to taste
-Boil the potatoes in salted water for about 20 minutes, or until tender.
-Peel and mince 3 of the cloves of garlic. Take most of the paper off of the remaining cloves, leaving on the layer immediately surrounding the clove. Place the cloves on a sheet pan and drizzle with oil and sprinkle with salt and pepper. Bake in a 450 degree F oven for 10-15 minutes until the garlic begins to caramelize. Let the cloves cool until managable and then squeeze then out of the peels.
-Saute the leeks and minced garlic of medium heat until soft. Add the stock, potatoes and salt + pepper to taste and simmer for 20 minutes. Puree in the blender or with an immersion blender until smooth. Separate into 3 bowls in equal amounts.
-Steam the spinach for 5 minutes, squeeze out the water and set aside.
-To one bowl, add roasted garlic and rosemary. To the next, add tomatoes and oregano. To the third, add spinach and thyme. Puree each mixture until smooth.
-For the final step, you need to get a helper. Pour each mixture into its own measuring cup or small pitcher, or just use the bowls if you don't have enough. Pour the 3 mixtures into the soup bowls, simultaneously. Swirl the mixtures into a tie-dye pattern and serve.