Artichoke and Soybean Soup

READY IN: 30mins
Recipe by Happy Harry #2

This is a lovely simple recipe from Andrew Weil. Totally healthy!....and so fast to make. I added just a bit of my own style.

Top Review by Peachie Keene

I am a fan of artichokes and soybeans, so I figured this would be a delightful recipe - unfortunately it wasn't touched after the first serving and ended up being tossed. I used frozen soybeans instead of canned and onion and ginger powder instead of fresh. If I were to try this again I would stick with the canned soybeans (they seem to puree better) and not take any shortcuts with the onion and ginger. Don't make the mistakes I did :)

Ingredients Nutrition

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (15 ounce) canorganic cooked soybeans, undrained
  • 12 sweet onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon olive oil
  • 2 cups vegetable stock
  • salt and pepper, to taste

Directions

  1. Combine artichokes and soybeans in blender or food processor until smooth.
  2. Saute onion,garlic and ginger in the olive oil until onion is soft and garlic is golden.
  3. Careful not to burn.
  4. Stir in puree and stock.
  5. Heat and enjoy.
  6. You can substitute chicken stock for vegetable.

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