Artichoke, Mushroom, Coconut Soup

In my brief experience in the Midwest I’d say that normally by this time of year we would be in sweaters or at least long sleeves full time by now. Its mid-to-late October and we are having another unseasonal day of 80F. I’m not complaining but the big shifts in temperature keeps sending my cooking plans in a spin. It’s cold one day, shopping day, so I stock up with lots of veg to roast and turn into soups or stews, then we get warm days and all I want is a salad. What’s a gal to do! Well given the huge pot of soup I made this week, I ate the soup but served it warm instead of hot. I don’t mind because I do love soups! This week’s Soup of the Week is an Asparagus, Mushroom Coconut Soup. I tried it out last week when it was a little cooler and boy did it hit the spot! It’s warming, creamy and calming. Made a second batch as part of Sunday batch cooking session to fuel my lunches this week. This soup freezes really well so if the weather suddenly switches to summer weather over night, throw a few servings in the freezer for a colder day.

Give it a try and let me know what you think!

Warming soul-satisfying soup as the seasons change.

Artichoke, Mushroom, Coconut Soup – A warming soul-satisfying soup perfect for the change of seasons.

Artichoke, Mushroom, Coconut Soup

Soups are the perfect one-pot wonders! This seasonal favorite is creamy, take on a Fall chowder. It’s a quick recipe to whip up and take with you on the go and pairs well with a scoop of quinoa, brown rice or a chunky piece of bread or gluten-free crackers. It’s a real winner as an easy, but satisfying lunch or dinner.

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
2 carrots, finely chopped
2 cups mushrooms, sliced
4 cups vegetable broth
2 cups artichoke hearts, frozen
3 sprigs fresh thyme (or 1 tbsp dried thyme)
1 tbsp dulse flakes
2 cups coconut milk or unsweetened non-dairy milk of choice
½ cup parsley, minced
1 pinch sea salt, to taste
Freshly ground pepper, to taste

In a large soup pot or Dutch oven, heat oil over medium-high heat. Sauté the onions and garlic in the hot oil for 2-3 minutes or until they have softened and begun to turn golden. Stir in the celery and carrots. Continue to cook for another 3-4 minutes, or until the celery has softened. Add a splash of water if needed to prevent sticking. Stir in mushrooms and cook for another minute. Pour in the broth and bring to a boil. Once boiling, reduce heat to simmer, add artichoke hearts, fresh thyme and dulse flakes, cover and let cook for 15 minutes.

Remove thyme sprigs from soup, pour in the coconut milk and let simmer for another 5 minutes before stirring in the parsley and seasoning with a dash of sea salt and freshly ground pepper to taste.

Pairs well with gluten-free buns, bread or crackers or a dollop of grains.

Makes 4-6 servings.

 

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