So, needless to say, I wanted a “hug in a bowl” tonight — and that’s just what I got!
so silky and luxurious!
I made a delicious Artichoke and Mushroom “Noodle” Soup! Creamy and silky, with chewy mushroom noodles! It was exactly what I needed:)
Gluten Free, Vegan, Body Ecology Diet, Specific Carb Diet!
And it’s Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!
Here’s what you need: (serves 1 w/ enough for lunch the next day) :)
1 heaping cup of frozen artichokes, chopped
In a medium-sized sauce pan, saute your onion in 1 tsp EVOO with salt and pepper. Let them soften for about 3 minutes, and then add your cauliflower. Let it cook for about 3 minutes, and then stir in your artichokes and garlic. Let them cook for about 4 minutes, and then add your stock. Let it come to a boil, and then reduce to a simmer, and cover for 15 minutes.
Remove from heat, and with a stick blender, blend until smooth and creamy. If you don’t have a stick blender, you can also do this in a regular blender. Just be sure to do it carefully in small batches — it’s hot!! Adjust seasoning to taste – I added about 1/2 – 3/4 tsp of salt.
While your soup is simmering, saute your mushrooms in 1 tsp of EVOO for about 3 minutes, until they start to brown. Remove from heat and set aside.
Serve your soup garnished with mushrooms and green onions. YUM!
This soup was literally a “hug in a bowl.” It’s flavor was so comforting — delicate and earthy. You could really taste the artichokes! Just wonderful!
And the texture was brilliant! The soup was so creamy and luxurious! The addition of the cauliflower gave it a silky and rich quality — superb! It was hard to believe there wasn’t any cream in it! It was so fabulous!
Finally, the mushrooms were just like noodles! They were chewy and almost slurpy! They were the perfect texture contrast to the smooth soup.
a hug in a bowl!
What did you think of the Opening Ceremony!?
I’m currently watching it right now! :) I love the music!
See ya tomorrow!