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.) 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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