Vegan Cream of Artichoke Soup made with leeks, cauliflower, thyme, cashews, lemon and parsley. Yesterday I was feeling under the weather so I spent the day resting, loading up on essential oils (thanks to my friend Jill), and listening to podcasts. If you’re into podcasts definitely go check out Alzheimer’s Can Be Prevented & Reversed on The Rich Roll Podcast, so insightful! Listen free on SoundCloud or iTunes.
I was ready for real food by the time dinner rolled around and for some reason artichoke soup popped in my head. I LOVE artichokes but I actually don’t cook with them too frequently. My normal use is in a salad or dip but I thought… I’ve never made an artichoke soup…hmmm. I paired the soup with roasted green beans and mushrooms (recipe coming soon).
I used leftover leeks I had from my Thanksgiving instead of onion but I’m a supporter of use what you have on hand, so onion .. leek… doesn’t really matter. Cooking for me is all about experimenting. This is why I say I hate baking, I’m not one to ever measure things and I’ve always found that when I stick to a recipe 100% I always regret not adding my own flare. Sometimes it’s a little extra spice, a little less spice, adding something else. Taste as you go, learn as go, and most of all HAVE FUN!
Artichokes rank high in their antioxidant abilities, which can be great for warding off various types of cancer! Artichokes are also great for digestive and cardiovascular health. Cynarin, found in artichokes, is one of the best natural remedies for bringing cholesterol back to a healthy level. Cynarin also stimulates bile production. Proper bile production allows for essential nutrients and fatty acids to be properly absorbed. The benefits go on and on, including skin health and diabetes control. Oh and they’re an excellent source of fiber and iron.
- 3 leeks, thinly sliced, white and light green portions only
- 2 cloves garlic, smashed
- 1 cup frozen cauliflower
- 2 cans Reese artichoke hearts in water
- 3 cups vegetable stock
- 1/2 tsp dried thyme
- 2/3 cup raw cashews (**see note below)
- 2 Tbsp fresh lemon juice
- Handful fresh parsley, chopped
- Salt and pepper to taste
- *Truffle salt
- Saute leeks and garlic over medium heat for approximately 5 minutes.
- Add frozen cauliflower, artichoke hearts, vegetable stock, thyme and cashews. Add more water if necessary, until everything is covered. Bring to boil and then lower heat to simmer for 20 minutes.
- After 20 minutes add lemon juice and blend soup, working in batches. I used my Vitamix blender and had to divide soup into two batches. Add more water if soup is too thick.
- Return to pot and stir in fresh parsley and truffle salt. Let simmer 5 more minutes.
- Serve hot!
- **If not using a high powered blender, you may let to soup cook another 10 – 15 minutes so cashews are easily blended. You can also substitute 2/3 cup almond milk if necessary.