I know this isn’t the prettiest of soups. What can I say- I blended some vegetables that ended up making a light brown soup, that’s what you get when mixing light green with orange. But the taste is divine, don’t let its color fool you.
This recipe came aboug when I was trying to think of a soup to make when I felt that I didn’t have so many “soup vegetables” and I didn’t want to use a meat based broth. I remembered having a package of frozen artichokes in the freezer, and recalled making artichoke soup in the past, however, that time was dairy and I wanted to make a version that was completely dairy free. This was the result and it is quite wonderful.
It is vegan, gluten free, paleo, and allergy friendly, while still remaining quite flavorful. It’s also quite easy to make. I’d highly recommend it.
Easy Artichoke Soup Recipe- Paleo, Vegan, Allergy Friendly
Ingredients:
2 tablespoons oil
1 onion
6 cloves garlic
3 medium carrots
3 medium zucchini
1 large fennel bulb
1 400 gram package frozen artichoke hearts
10 cups water
1-3 teaspoons salt (or to taste)
1 1/2 cups coconut milk
Splash lemon juice (optional, or to taste)
Instructions:
1. Saute onion and garlic in oil until lightly browning.
2. Add carrots to the oil and cook a few more minutes.
3. Add the rest of the ingredients other than salt, coconut milk, and lemon juice.
4. Simmer until all the vegetables are soft.
5. Blend until smooth.
6. Add salt as needed.
7. If your artichoke hearts don’t come with any acidity in their packaging, you might want to add it now by adding a splash of lemon juice.
8. Serve hot (though I suspect this would be wonderful cold as well).
Enjoy!
Are you a fan of artichoke? Does this look like a recipe you’d try? Have you come up with any recipes for soups based on random foods in your house? What were they?
