This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
I have started sharing of late that I am getting more and more conscious of both healthy eating and watching my weight. Weight catches up to all of us at some point. I am literally the same weight I was when I graduated college. To date, my secret had been stepping on a scale frequently. If I was a few pounds over my college weight, I cut back on the quantity I ate. I also added a few more salads.
So to share a inside family joke, I want to point out that I am still lighter than my twin brother. So I thought I would share this old classic.
It does not have to be hard. We just have to stay out front of it. Bringing this concept forward to today, it means more vegetarian options. I love artichokes and saw Giada make an artichoke soup. Giada gave me the idea but I made this up and kept it completely vegetarian and vegan friendly.
Ingredients:
- 2 cans of Artichoke hearts
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 yellow onion
- 1 cup of carrots
- 2 cloves garlic, chopped
- Freshly ground black and salt to taste
Preparation:
- In a saute pan, cook the onion and carrots until soft, about 10 minutes.
- Add garlic and cook for 1 minute
- Drain the artichokes, wash well and add to saute pan for 5 minutes.
- Add the vegetable broth and salt and pepper and cook for another 15 minutes
- Transfer artichokes and broth until very smooth. You will need to let the blender run a bit for this to happen—whirl for at least 2 minutes. I actually went back and blended it again to get all the strands out.
- Return to the pot, heat and serve. Enjoy!
Leave a Reply