Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 large white onion, big dice
  • 4-6 garlic cloves, rough chopped
  • 2 celery stalks, sliced
  • 1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts
  • 1 x 12-ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes)
  • 3 cups veggie broth
  • 1/3 cup cashews- optional ( see notes)
  • 1 ¼ teaspoon kosher salt
  • 6 sage leaves or 1 tablespoon fresh thyme
  • a squeeze of lemon, to taste
  • pepper to taste

Instruction

  • Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews,  salt and sage (or thyme).
  • Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
  • Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
  • Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
  • Taste, and adjust salt and lemon to taste.
  • Season with pepper.
  • Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.