Creamy Artichoke Soup

prep time:: 15 min
total time:: 15 min

Makes 4 servings

Rebecca and I love this soup, and you can use it with a BUNCH of different veggies. We’ve done the same basic ingredients, but switched out the artichoke for asparagus, mushroom, squash, or cauliflower! Sometimes needs a bit of tweaking, but basically it’s awesome!

ingredients

2 cans artichoke bottoms (NOT hearts!)
2 cups of chicken broth (parve)
1 1/2 cup rice milk (or regular milk)
a few squirts of lemon juice
salt and pepper to taste
a dash of red pepper flakes (for a kick!)
1 tsp garlic, minced or pressed
olive oil

directions

Slice the artichoke bottoms into cubes. Saute them in olive oil. Add garlic. Sprinkle in salt, pepper, and red pepper flakes. Continue sauteing for about 10 minutes. Then pour in the broth and the rice milk. With an immersion blender, puree the soup until smooth. Leave on heat for 10 minutes and then serve.

Source: Jeremy