Soups
Vegan Artichoke Soup
Prep Time
10 min
Cook Time
25 min
Servings
4
Calories
120
Creamy artichoke soup that doubles as pasta sauce. Tangy from lemon - adjust to taste!
Ingredients
1 can (14-15 oz) plain artichokes, coarsely chopped
1 large leek, white and light green parts, coarsely chopped
3 small cans (14.5 oz each) vegetable broth
1 teaspoon dried tarragon
1-2 squirts hot sauce (optional)
1-2 tablespoons fresh lemon juice
1/4 cup uncooked rice (not instant)
Instructions
1. Combine all ingredients in a saucepan.
2. Bring to a boil, then reduce to a simmer.
3. Cook 20 minutes or longer until rice is cooked (mushy is fine - it will be pureed).
4. Put solids and a bit of liquid into food processor and puree. Mixture will be slightly coarse.
5. Return to pan and stir into remaining liquid.
6. Simmer uncovered a few more minutes until thick.
Note: Use 1 tablespoon lemon for milder flavor. Can be ladled over pasta as a sauce. If too thin, cook longer - it will thicken.
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Nutrition Facts
Per Serving (4 servings)| Calories | 120 |
| Protein | 4,00 g |
| Carbohydrates | 24,00 g |
| Fat | 0,00 g |
Category
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