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!
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!
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.
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.
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
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