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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
soup:
- 6 large artichokes
- 1 large brown onion
- 1/2 cup almond/coconut milk
- 1/2 cup artichoke water leftover from cooking the artichokes
- 3 cloves garlic
- 2 lemons cut in half
- 1 cup broccoli juicing leftovers or chopped broccoli
- 1 cup mushrooms optional; you can also use 1/2 cup chopped asparagus or more broccoli
- 1 handful fresh thyme
- olive oil
garnish:
- fresh chives very finely chopped
drizzle:
- 1/4 cup olive oil
- 1/2 cup basil
- 1/2 clove garlic
- squeeze lemon juice
Ingredients
soup:
garnish:
drizzle:
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Instructions
- Clean the artichokes by peeling off the leaves and furry bit, until you're left with just the hearts.
- Place in a pot with the lemons, and then pour in enough water to cover. Bring to a boil, then let simmer for 30 minutes.
- Saute the onion, garlic, mushrooms (if using), broccoli juicing leftovers, and thyme in a little olive oil until soft.
- Blend with the almond/coconut milk, half a cup of the artichoke water, and the sauteed veggies. Garnish with chopped chives and the olive oil drizzle.
Recipe Notes
Recipe adapted from http://thelowhistaminechef.com/antihistamine-rich-artichoke-soup/, February 2016.