My love affair with homemade crockpot soups continues with this delight.
The inspiration came for this soup after I added artichoke hearts to a recent homemade pizza and then realized I could take artichokes and turn them into a yummy soup too.
I love pairing soups with a slice or two of Pacha bread, or my current love, the Pacha buns (like an English muffin, but organic and regeneratively grown!), slathered with organic Miyokos vegan butter.
Ingredients:
- 1 14-oz can of organic artichokes
- 3-4 cups organic vegetable broth
- 1 Pumfu, pumpkin tofu, finely diced
- 1 organic small white onion, chopped
- 2t organic garlic salt or garlic cloves and sea salt to taste
- Garnish with a sprig of kale (from the garden) or other pretty greens
Step one: Place all items, except for the garnish, in the crockpot.
Step two: Cook on high for 3-4 hours until bubbly and hot.
Step three: Pour the entire contents of the crockpot into a large blender, like a Vita-Mix. Blend on high for 1-4 minutes until smooth.
Step four: Pour into serving bowls, top with garnish, bless and enjoy! This is also really lovely to dip your toast into, too.
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