Soup, not dip!
When I went to make broccoli soup today, I discovered that my broccoli was yellowed and dry. That usually never happens in our house (veggies going bad) but this time I just waited too long. I hate that! I still wanted some creamy, nutritious veggie soup, so I improvised with what I had on hand. I came up with this soup that capitalizes on the flavors of spring.
Spring Spinach & Artichoke Soup
1/2 onion, chopped
3 cloves of garlic, minced
generous "glug" of avocado oil (could use olive oil)
1 package frozen artichoke hearts
1/4 cup cashews, raw and in pieces
2-3 Tbl lemon juice
3 cups chicken broth
2 cups fresh spinach
salt and black pepper to taste
Heat oil on medium heat. Add onion and stir until translucent. Add garlic and cook for about a minute, taking care not to burn it. Add artichoke hearts and chicken broth. Bring to a simmer for 10-15 minutes or so. Turn off heat and add your cashews and spinach, let wilt in the hot broth. After 10 minutes or so (give the cashews time to soften), add to a blender and blend on high until very smooth (or use an immersion blender - I want one!). Add in lemon juice and salt and pepper to taste.
Enjoy this creamy, tangy and veggie packed soup!
When I went to make broccoli soup today, I discovered that my broccoli was yellowed and dry. That usually never happens in our house (veggies going bad) but this time I just waited too long. I hate that! I still wanted some creamy, nutritious veggie soup, so I improvised with what I had on hand. I came up with this soup that capitalizes on the flavors of spring.
Spring Spinach & Artichoke Soup
1/2 onion, chopped
3 cloves of garlic, minced
generous "glug" of avocado oil (could use olive oil)
1 package frozen artichoke hearts
1/4 cup cashews, raw and in pieces
2-3 Tbl lemon juice
3 cups chicken broth
2 cups fresh spinach
salt and black pepper to taste
Heat oil on medium heat. Add onion and stir until translucent. Add garlic and cook for about a minute, taking care not to burn it. Add artichoke hearts and chicken broth. Bring to a simmer for 10-15 minutes or so. Turn off heat and add your cashews and spinach, let wilt in the hot broth. After 10 minutes or so (give the cashews time to soften), add to a blender and blend on high until very smooth (or use an immersion blender - I want one!). Add in lemon juice and salt and pepper to taste.
Enjoy this creamy, tangy and veggie packed soup!
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