Multiple Personality Artichoke Arugula Soup (Kopie)

*****
A light, filling creamy soup that’s healthy and combines artichoke hearts and arugula!


Ingredients

1 C.White onion, Diced


2- 3ClovesGarlic, Minced


6 oz. Steamed artichoke Hearts ( or in brine, drained)


1 1/2 C.Low-Sodium Vegetable broth


1Cup Soft or Firm Tofu, Packed


3 Tbsp. Nutritional Yeast


2 Tbsp. Fresh lemon Juice


1 1/2 C. Baby Arugula, Loosely Packed


1 tsp.Sea salt


1/4 tsp.Black pepper



Directions

1.Line a large pot with a thin layer of vegetable broth and warm stove top to medium heat. Once hot, start sauteing the onions and garlic in the broth until the onions become clear.
2.Break apart the artichoke hearts and add them to the onion mixture. Lower the heat to low-medium, cover your pot and let simmer for 5 minutes.
3.Using 1/2 Cup of the vegetable broth, puree the tofu with it until completely smooth in a food processor or blender.
4.Carefully add the artichoke mixture to your food processor and pulse until slightly chunky (as shown). Or completely smooth if that’s more your style.
5.Transfer mixture back to the pot with heat at medium, stir the nutritional yeast, lemon juice and arugula into to the soup. Add remaining vegetable broth until you’ve reached a desirable consistency.
6.Season with salt and pepper, serve very warm. Garnish with a couple of arugula leaves and a sprinkle of nutritional yeast/black pepper.


Tips
For a dip: Use only 1/2 C. of vegetable broth, and keep mixture relatively chunky. Garnish with Smoked Paprika and Vegan Parmesan.
For a side: Use only 1/2 C. Vegetable Broth, and 3 C. Arugula. Add a splash of liquid smoke for a change of flavor.

http://veganyackattack.com/2013/02/04/multiple-personality-artichoke-arugula-soup/