Updated on August 21, 2013
Basically, this all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!
You may be asking yourself, what do you mean, Multiple Personality soup? After I finished making this warm, filling soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.
Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month!
One Year Ago: Squash Queso Dip
Multiple Personality Artichoke Arugula Soup
A light, filling creamy soup that’s healthy and combines artichoke hearts and arugula!
1 C. White onion, Diced
2– 3 Cloves Garlic, Minced
6 oz. Steamed artichoke Hearts ( or in brine, drained)
1 1/2 C. Low–Sodium Vegetable broth
1 Cup Soft or Firm Tofu, Packed
3 Tbsp. Nutritional Yeast
2 Tbsp. Fresh lemon Juice
1 1/2 C. Baby Arugula, Loosely Packed
1 tsp. Sea salt
1/4 tsp. Black pepper
- Line a large pot with a thin layer of vegetable broth and warm stove top to medium heat. Once hot, start sauteing the onions and garlic in the broth until the onions become clear.
- Break apart the artichoke hearts and add them to the onion mixture. Lower the heat to low-medium, cover your pot and let simmer for 5 minutes.
- Using 1/2 Cup of the vegetable broth, puree the tofu with it until completely smooth in a food processor or blender.
- Carefully add the artichoke mixture to your food processor and pulse until slightly chunky (as shown). Or completely smooth if that’s more your style.
- Transfer mixture back to the pot with heat at medium, stir the nutritional yeast, lemon juice and arugula into to the soup. Add remaining vegetable broth until you’ve reached a desirable consistency.
- Season with salt and pepper, serve very warm. Garnish with a couple of arugula leaves and a sprinkle of nutritional yeast/black pepper.
- For a dip: Use only 1/2 C. of vegetable broth, and keep mixture relatively chunky. Garnish with Smoked Paprika and Vegan Parmesan.
- For a side: Use only 1/2 C. Vegetable Broth, and 3 C. Arugula. Add a splash of liquid smoke for a change of flavor.
The bloghop, this month, is filled with some amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of the bloggers that are participating!