Vegan Cream of Artichoke Soup by Tess Masters
This creamy vegan artichoke soup has a gorgeous rich flavour without getting too fiddly. The secret? A few simple ingredients.
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Cooking tools:
- Blender
- Pepper mill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Kitchen towel
- Serving bowl
Ingredients
- 2 Tablespoons Grapeseed Oil or Extra-Virgin Olive Oil
- 2 Cups Diced Yellow Onion
- 2 Teaspoons Minced Garlic
- Celtic Sea Salt
- 1 cup Chopped Cauliflower Florets
- 6 Cups Vegetable Broth
- 4 1/2 Cups Thawed Frozen Artichoke Hearts or 3 Cans Artichokes in Water
- Ground Black Pepper
- 1/4 Cup Slivered Almonds
- 1 1/2 Tablespoons Lemon Juice
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