Name: Artichoke Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 large white onion, big dice; 4-6 garlic cloves, rough chopped; 2 celery stalks, sliced; 1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts; 1 x 12-ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes); 3 cups veggie broth; 1/3 cup cashews- optional ( see notes); 1 1/4 teaspoon kosher salt; 6 sage leaves or 1 tablespoon fresh thyme; a squeeze of lemon, to taste; pepper to taste

Vegan

Keto

Spring

Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).

Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.

Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!

Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.

Taste, and adjust salt and lemon to taste.

Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

Artichoke Soup

Overview

Category

Diet

Occasion

Tagged with