The smooth texture and creamy richness of this fiber-packed soup provide the perfect backdrop for its sophisticated flavors.
This tasty vegetarian soup recipe is a sample recipe from the cookbook, The 4 Ingredient Vegan by Maribeth Adams, with Anne Dinshah.
We also feature their easy healthy Lentil Vegetable Supper Recipe
Total Prep & Cook Time: 45 min
Nutrition Data Per Serving: Calories 172, Fat 2 g Sodium 41 mg, Carbohydrate 30 g, Fiber 8 g Sugars 1 g, Protein 9 g, Vitamin A 13% DV, Vit C 14% DV, Calcium 8% DV, Iron 14% DV, Glycemic Load 12
Savvy Veg Recipe Tips:
Look for frozen artichoke hearts at your local supermarket; although they can be hard to find, they are significantly higher in flavor than canned artichoke hearts, and superior in texture and overall quality too.
We found that 2 leeks, 1 can of beans, and 1 package of frozen artichoke hearts was enough for the amount of broth involved. Otherwise the soup would be pudding-like.
Frozen artichoke hearts are very fibrous, and should be chopped before cooking. We used a jar blender because our stick blender just wasn't doing the job on all that fiber.
We thought that broccoli would be a good alternative to frozen artichoke hearts if you can't find them - less expensive, too! In that case, reduce the cooking time.
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