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Mama’s Kitchen: Artichoke Soup Recipe

artichoke soup

It’s a new year and I’m starting it off with the Whole Living Action Plan Cleanse from 2012.  You may remember that I did it last year and kept a diary to share my thoughts, recipes and progress.  The first week consists of only eating fruit, vegetables, nuts and plant-derived fats so basically I’m eating a lot of soup.  I have my mainstays that I love like Lentil Soup and Escarole & White Bean Soup but they have beans/legumes in them so I can’t have them until next week when I can introduce beans/legumes back into my diet.

A while back I received a promo copy of Pure Vegan and I haven’t had a chance to try any recipes from the book but I thought this would be a perfect time to start.  Yesterday I made vegetable stock from scratch (because I hate the flavor of store-bought vegetable stock) and Artichoke Soup.  If you like artichokes then you will love this soup because since there are so few ingredients it has a strong artichoke flavor.  I skipped the Vegan Aioli for drizzling and opted for fresh herbs and lemon instead.

Vegan Artichoke Soup
Adapted from Confused Artichoke Soup in Pure Vegan by Joseph Shuldiner

2 Tbsp extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, peeled and chopped
1 1/2 pounds of frozen artichokes, thawed
5 cups of vegetable stock (if you want to un-veganize this you could use chicken stock which has more flavor)
1/2 Teaspoon of salt
A few grinds of fresh black pepper

Garnish with
Lemon juice to taste
Chopped fresh herbs like mint, chives or dill
Salt & Pepper to taste

Heat the olive oil over medium-high heat in a large saucepan. Add the onions and sauté until translucent and soft, and then add garlic and sauté until you smell the garlic about 30 seconds. Next add the artichokes, vegetable stock, salt and pepper and bring to a boil. When it reaches a boil, lover the heat, cover and simmer for about 15 minutes.

Let the soup cool a bit then in small batches, blend the soup in a blender until smooth. (Be very careful with hot liquids in a blender. Don’t fill the blender more than 1/3 of the way full and hold the top down with a towel under your hand). Also, artichokes can be fibrous so blend well. As you go, put the puree in another pot and stir well when you’ve blended all the soup. Ladle into soup bowls and garnish with salt & pepper to taste, a bit of lemon juice and some fresh chopped herbs.

It’s yummy and vegan! Buon Appetito!

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