ARTICHOKE SOUP

ARTICHOKE SOUP

I make a pot of soup every week. The soups I make tend to be low in fat and calories and high in vitamins and minerals. 

Ingredients:

Can of artichoke hearts, fresh corn on the cob, fennel, Brussel sprouts, red onion, celery, garlic, ginger, fresh parsley, lemon, chicken or veggie stock and white pepper

I fill a pot half full of water and turn it on to boil. I add 2-3 tablespoons of chicken (or veggie) base (a.k.a. paste)and let it dissolve. Turn to low heat.

Add half cup chopped fennel, one cup chopped Brussel sprouts, small chopped red onion, two stalks of chopped celery, juice of 1-2 lemons and simmer for half hour.

Add the kernels from two ears of corn, two tablespoons each crushed garlic, grated ginger, one teaspoon white pepper, 1/4 cup parsley and simmer for 20 minutes. 

Take a taste and see what it needs. Add salt, pepper, or parmesan cheese as needed.