experiencelifemag.com Print › | Back › Artichoke Soup Makes 8 cups Presented by Conscious Cuisine May 2009 1/4 tsp. extra-virgin olive oil 4 cups canned artichoke hearts, quartered, packed in water 1 cup diced onion 1 cup chopped celery 2 tsp. fresh minced garlic 3 cups peeled and chopped potatoes 1 bay leaf 1/2 tsp. dried thyme 1 tsp. dried oregano 4 cups vegetable stock 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper Heat the olive oil in a medium stockpot over high heat. Add the artichokes, onion and celery and cook until the onions have softened, about three minutes. Add the garlic and cook another minute. Stir in the potatoes, bay leaf, thyme and oregano. Add the vegetable stock to just cover the vegetables. Bring contents to a boil, reduce heat and simmer for 20 to 25 minutes or until potatoes are soft. Carefully ladle the soup into a blender. Purée the soup until smooth. Strain the soup through a fine mesh strainer to remove any pulp. Return the strained soup to a pan and heat to serve. Adjust the seasoning with the salt and pepper. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick. Per serving (1 cup): calories 120; protein 5 g; total fat 0 g; saturated fat 0 g; carbohydrates 27 g; dietary fiber 7 g; cholesterol 0 mg; sodium 170 mg

Artichoke Soup

Makes 8 cups

• 1/4 tsp. extra-virgin olive oil
• 4 cups canned artichoke hearts, quartered, packed in water
• 1 cup diced onion
• 1 cup chopped celery
• 2 tsp. fresh minced garlic
• 3 cups peeled and chopped potatoes
• 1 bay leaf
• 1/2 tsp. dried thyme
• 1 tsp. dried oregano
• 4 cups vegetable stock
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Heat the olive oil in a medium stockpot over high heat. Add the artichokes, onion and celery and cook until the onions have softened, about three minutes. Add the garlic and cook another minute. Stir in the potatoes, bay leaf, thyme and oregano. Add the vegetable stock to just cover the vegetables. Bring contents to a boil, reduce heat and simmer for 20 to 25 minutes or until potatoes are soft.

Carefully ladle the soup into a blender. Purée the soup until smooth. Strain the soup through a fine mesh strainer to remove any pulp. Return the strained soup to a pan and heat to serve. Adjust the seasoning with the salt and pepper. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick.

Per serving (1 cup):
calories 120; protein 5 g; total fat 0 g; saturated fat 0 g; carbohydrates 27 g; dietary fiber 7 g; cholesterol 0 mg; sodium 170 mg

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