Friends, I’m back! I took a much needed hiatus from it ALL this Summer. I soaked up the beach (and my family), I exercised in nature and caught up with friends (socially distant of course) and I cooked. I cooked so much, my friends. I made trips daily to the farmers market and cooked in season. I tried new things and I was so inspired. So inspired that I couldn’t wait to get back to this space and share it all with you.

One of our obsessions over the Summer became artichokes and while I couldn’t always find them fresh, the frozen option was just as good, cost efficient and delicious. That’s the cool thing about frozen vegetables. You know that they’ve been picked and frozen at their peak so they are always delicious and nutritious. Jonathan became so obsessed with these artichokes this Summer, the frozen variety in particular, that we ended up with over 14 bags of them in our freezer at all times!

So, what does one do with an artichoke obsession and a freezer full of frozen artichokes. You experiment with all things artichoke and you come up with an amazing recipe for artichoke soup!

If you’ve been following along with me for a while then you know how much I love soup. I love soups of all kinds. Hot or cold, light and Summery or creamy and comforting.

Somehow my Zesty Lemony Artichoke soup is all of my favorite things about soup rolled into one. Creamy and comforting, light and refreshing, full of fiber, filling and super quick and easy to prepare!

This recipe is so lemony and so creamy, even though it contains no cream at all, and believe it or not it is SUPER healthy! Jonathan told me yesterday that this recipe gets even better with time. He ate it cold the second day and said the flavor was out of this world!

Artichokes are low in fat while being rich in fiber, vitamins, minerals, and antioxidants. They are particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

One medium artichoke contains almost 7 grams of fiber – that’s close to 25% of your fiber need for the day! A real winner in my book!A delicious medium artichoke comes with only 60 calories and provides 4 grams of protein — above average for a plant-based food.To top it off, artichokes rank among the most antioxidant-rich of all vegetables.

Our frozen artichokes of choice are from Trader Joes because they have no added salt or oil. But if you can’t find frozen artichokes, you can use canned or jarred, just rinse them well to reduce the salt.

If you’re not quite up to cooking up my Artichoke Soup just yet but are now intrigued by how healthy artichokes are, try adding them to other dishes. I simply eat frozen artichokes almost daily in my salads (I defrost them of course) or I roast them in the oven with a sprinkle of olive oil on high heat for 30 minutes or until crispy. Delicious, light, healthy, perfection!

I can’t tell you how much I’ve missed this space. I’ve been almost giddy to return here and share with all of you all I’ve been “cooking up” over the Summer. And, I would love to hear from you too. Did you create something delicious this Summer? What inspired you over the past few months? Incase you’ve forgotten, you can find me on Instagram at @janine.whiteson. I’d love to hear from you in the comments on my recent posts.

Until next time…stay healthy, stay well, stay inspired. XX Janine

Janine’s Zesty Lemony Artichoke Soup

 

Ingredients:

5 cups Artichokes (1 of the 5 cups should have only petals used AFTER pureeing the soup)

1 Tablespoon olive oil

1 large onion – chopped

2 celery stalks – chopped

1 tablespoon minced garlic

2 Tablespoons corn starch (less of you do not want a thick soup)

5 cups no salt vegetable or no salt chicken stock

1-2 Tablespoons Coconut Aminos

2 bay leaves

1/8 cup fresh squeezed lemon juice. More if you like it super lemony.

Pepper to taste

 

Directions:

In a medium soup pot, add the olive oil, chopped onions and celery and sauté until the onions and celery start to turn a little brown.

Add the artichokes and garlic, sauté for another 2-3 minutes.

Put the cornstarch on a separate bowl, add 1/4 cup of the stock and mix well until all lumps disappear. Set aside.

Add the Vegetable stock or the chicken stock, the bay leaves, coconut aminos, and pepper.

Bring to a simmer and add the corn starch mixture slowly, until all incorporated.

Simmer for 30 minutes on a low heat.

Puree the soup with a hand blender and add the fresh lemon juice.

Add the petals – makes for a beautiful presentation – serve warm or cold.