Artichoke vegetable soup (Mediterranean pizza soup)

Artichoke vegetable soup

It has been raining for 4 days with thunderstorms turning the sky into a spectacle every night. People say the UAE has not seen this type of weather and this amount of rain in years and I have loved every second of it!

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The sound of the rain on the window, the smell of the earth after a shower, the vibrant color of the trees, freshly washed by the rain!
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If this weather is not enough to cause you to crave soup, I don’t know what will.

This artichoke vegetable soup is actually a spin off my vegetarian mediterranean pizza pot pie . We love the flavors of the filling so much and I have been thinking about making a soup inspired by those mediterranean flavors for quite some time.

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My aim was to use healthier ingredients, like replacing the butter with coconut oil and regular white flour with oat flour.After a few trials and errors, I finally got it right and I’m more than happy to share the results with you today.

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Artichoke vegetable soup

3 tablespoons coconut oil/olive oil / butter

1 onion cut finely diced (about 1 cup)

4 artichoke hearts cut into cubes

3 medium tomatoes deseeded and cut into cubes (1 cup)

1/3 cup pitted black olives

2 cups baby spinach leaves

2 to 4 cloves garlic minced (depending on how garlicky you’d like it to be)

3 tablespoons oat flour

 

1 cup coconut milk

3 cups chicken stock

2 tablespoons grated parmesan

salt and pepper to taste

Directions

In a pot add the coconut oil and onions and saute for 2-4 minutes

Add the artichoke hearts and stir for 2-4 minutes

Next add the tomatoes and olives,stir for 2-3 minutes

Add the spinach leaves and stir till they wilt a little

Add the garlic and the oat flour, stir for 2-4 minutes
Add the coconut milk and the chicken broth and stir over medium heat till it comes to a boil

Add the parmesan cheese and season with salt and pepper to taste

Simmer for 10 minutes, take off the heat

Serve topped with crumbled feta cheese
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Detour