arthichoke heart soup recipe

[Guest guest]

Source: Complete Candida Yeast Guidebook, Jeanne Marie Martin with

Zoltan P. Rona, M.D.

 

Quick and Easy Artichoke Heart Soup - serve 3 to 4

 

1 C artichoke hearts packed in water, drained and chopped (I used 1 C

of frozen hearts, steamed and didn't chop them)

 

2 C milk, or 1 3/4 C milk substitute and 2 oz tofu, steamed (I used 2

C of water and some veggie broth powder)

 

1 T dried parsley

 

1 T finely chopped raw onion (I took some layers off a quarter of an

onion, no chopping)

 

1 - 2 T tamari soy sauce (I omitted)

 

1 small garlic clove, minced (I opted not to chop)

 

1 t dried basil

 

1/2 t each sea salt and dried dill weed

 

Couple dashes ground nutmeg

 

Several dashes each sea kelp and cayenne pepper

 

Optional: 1 T olive oil

 

Optional: 1/2 bunch spinach, steamed until tender (I used frozen

spinach, didn't steam it, about 1 C)

 

Blend all ingredients in a blender til smooth (took a few minutes).

Try to use one or both optional ingredients if milk substitute is used

(I used both). Heat the soup on medium heat until it comes to a boil.

Turn the heat to low and simmer 25 to 30 minutes, or until the

flavors balance and the sharp edeg is off the onion and garlic. Serve

hot with a whole grain and/or legume dish with a salad if desired.

 

Note: After letting it come to a boil, I added the small amount (~3T)

of a dry wild rice/brown rice blend that I had in the cabinet and

added a handful of unhulled sesame seeds for some calcium. I let it

cook about an hour on low. One of my 3 year old twins just got

perturbed with me because he and I ate it all. Kid tested, mother

approved! Enjoy, this is a good one.

 

Lisa