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I have started sharing of late that I am getting more and more conscious of both healthy eating and watching my weight. Â Weight catches up to all of us at some point. Â I am literally the same weight I was when I graduated college. Â To date, my secret had been stepping on a scale frequently. Â If I was a few pounds over my college weight, I cut back on the quantity I ate. Â 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. Â So I thought I would share this old classic.
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It does not have to be hard. Â We just have to stay out front of it. Â Bringing this concept forward to today, it means more vegetarian options. Â I love artichokes and saw Giada make an artichoke soup. Â Giada gave me the idea but I made this up and kept it completely vegetarian and vegan friendly.Â
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Ingredients:
- 2 cans of Artichoke heartsÂ
- 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 Â
Preparation:
- In a saute pan, cook the onion and carrots until soft, about 10 minutes.Â
- Add garlic and cook for 1 minuteÂ
- 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. Â Enjoy!
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