Creamy Artichoke Soup

by Elise Schwartz | May 26, 2011 4:28 PM

A great soup for spring/summer!  And it’s super quick to prepare, too.  I’ve made this as a Core Plan soup with just a few redskin potatoes because they really add a creamy body to the soup.  However, you can make this Advanced Plan by simply replacing the redskins with 2/3 cup pureed white beans.


Easy Creamy Artichoke Soup
Makes 4-6 Servings

1 shallot, minced
1 clove garlic, minced
1 Tbsp coconut oil
32 oz organic sodium-free vegetable broth
2  9oz packs frozen artichoke hearts
4 small red skin potatoes, thinly sliced (peeling optional)
1/2 tsp celery seed
1 tsp dried cilantro
Sea salt, to taste
White Pepper, to taste
1 Tbsp fresh lemon juice
1/2 cup organic almond milk, unsweetened plain flavor

1.)  In a medium pot, saute the shallot and garlic in coconut oil over Medium heat until softened.  Stir in artichoke hearts, potatoes, celery seed, cilantro, and vegetable broth.

2.)  Bring to a boil then reduce heat to Low.  Simmer for 20 minutes or until the artichokes and potatoes are fork tender.

3.)  Remove from heat.  Blend, carefully, until smooth with a steel immersion blender or in a glass blender in small batches.

4.)  To the soup, add sea salt, white pepper, lemon juice, and almond milk.  Return to a boil for 10 minutes.  Remove from heat and serve.  Top with a dollop of organic Greek yogurt (optional).

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