Simple Artichoke Soup
photo by *Parsley*
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 (14 ounce) can water-packed artichoke hearts
- 1 (14 ounce) can vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon garlic powder
directions
- Drain and rinse the artichokes.
- Put artichokes and vegetable broth in blender or food processor and blend until completely liquid.
- Warm Olive Oil in a saucepan on med-high heat. Add flour and stir constantly until starting to turn brown. Slowly add the artichoke broth a little bit at a time, stirring constantly so that it doesn't become lumpy.
- Add spices to taste. Cook for 5 minutes. Serve hot.
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Reviews
-
I can see where this would be very good when you're not feeling well. It's mild, but not entirely bland. I used fresh garlic instead of powder. I felt the texture was a bit too thin. I think I would add a diced potato next time and that would help thicken the texture. I'd also add some fresh herbs and some other spices to pick up the flavor a bit. I do love artichokes, so I would make this again with the additions mentioned. Thanx!
RECIPE SUBMITTED BY
I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking.
I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.