Artichokes are one of my favorite vegetables, steamed, fried, in salads, on pasta, and, yes, as soup. This soup recipe comes from my sister, who calls it “can’t mess this up soup” because it’s so easy. Try it sprinkled with my Hemp Seed Parmesan Cheese
I like this soup with some crusty sourdough bread. Both artichokes and sourdough are good for our gut microbiome. They act as a prebiotic, which means they aid the growth of good bacteria in the digestive tract. With artichokes, the fiber they contain is fermented in the gut. Sourdough bread is made with a fermented starter that gives it its prebiotic quality.
I hope you enjoy this soup enough to make it a regular on soup nights!
- 3/4 cups onion, chopped
- 3 tsp minced garlic
- 4 cups vegetable broth
- 1/2 cup cooking sherry
- 1 tsp thyme
- 2 cans artichoke hearts, reserve leaves from 1/2 of 1 can
- 1 can Great Northern beans, drained and rinsed
- 1 russet potato, peeled and diced
- 1 cup plant-based, unsweetened yogurt
- 2 tbsp lemon juice
- Step 1 Preheat oven to 350 degrees.
- Step 2 Place a soup pot over medium heat. Add the onions and garlic and cook 4-5 minutes until onions are translucent. Add a splash of water or vegetable broth if they start to stick.
- Step 3 Add remaining ingredients, except for the leaves reserved from 1/2 of 1 can of artichoke hearts.
- Step 4 Bring to boil, reduce heat, and simmer 20 minutes.
- Step 5 Place the reserved artichoke leaves on a baking sheet and roast 10 minutes until browning and slightly crisp. Set aside.
- Step 6 Use an immersion blender to blend the soup to your desired level of smoothness. If you don’t have an immersion blender, transfer the soup to a blender and blend until smooth. Be cautious when blending hot liquids. Steam from the liquid can build up and cause pressure, either popping the blender lid off or quickly releasing when you remove the lid. You might consider removing the center of the lid and loosely covering it with a towel while blending. Do not exceed 7 cups of hot liquid when blending
- Step 7 Serve topped with roasted artichoke leaves, vegan parmesan cheese, or sprinkle with nutritional yeast.