Tuscan Artichoke Basil Soup
Soup is always a good idea! No matter the season, there is a soup that will surely satisfy your cravings and help heal your gut at the same time. This soup combines a lot of my favorite things, while giving me those Italian comforting vibes. Perfect for a meal prep, this will last you throughout the week and will get you all sorts of cozy after work.
This tuscan artichoke soup is:
hearty and filling
great wintertime soup recipe
plant based
gluten free
dairy free
a one pot dinner
This recipe works great in the crock pot or on the stove top - whatever you have time for, go for it.
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Makes 4-5 servings
The Goods:
1 tbsp high quality extra virgin olive oil
1 onion, diced
1 leek, tops and end removed and sliced
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
2 cups chopped crimini mushrooms
4 small potatoes, small diced
1 can diced tomatoes - or 3 tomatoes, diced
1 tbsp red chili flakes
8 cups veggie stock
1 cup marinated artichoke hearts
1 can great northern beans, rinsed
1 cup basil, diced
1 lemon, juiced
salt + pepper
The Method:
In a medium sized stock pot, heat oil over medium high heat.
Add onions and leek, a pinch of salt and sauté for about 2-3 minutes. Cook down until they are semi soft and translucent.
Next, toss in the celery and carrots, and sauté for another 2-3 minutes. Use a splash of broth to deglaze the pot if needed.
Then add the garlic, potatoes and mushrooms and cook for about 2 minutes to help soften the potatoes. Add another pinch of salt and pepper. Stir well for about two minutes.
Add tomatoes to deglaze the pan and red chili flakes, stir well.
Add veggie stock and let cook for about 15 minutes on low with the lid covering the pan. Once the potatoes are fork tender, add the artichokes and beans. Stir and cover for 5 minutes more.
Add lemon and basil to finish. Check for salt and serve immediately or let cool completely and store for a great meal prep!
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