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I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian’s delight.
Ingredients
- 4 (14 ounce) cans canned quartered artichoke hearts
- 1 cup olive oil
- 3 pounds thinly sliced shallots
- 3 small red onions, chopped
- 3 cloves garlic, minced
- ¾ cup all-purpose flour
- ½ cup rice vinegar
- 1 gallon water
- 6 tablespoons vegetable base
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground nutmeg
- 2 tablespoons dried thyme
- 6 dried portabella mushrooms, softened in water
- 3 pounds fresh mushrooms, sliced
- 3 pounds carrots, sliced
- ¾ cup capers
- ¾ cup chopped fresh parsley
Directions
Step 1
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
Step 2
Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
Step 3
Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
Step 4
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
Step 5
Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
Step 6
Stir in capers and parsley, season with salt and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 50 | |
| Calories 102 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Sodium350mg | 15% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C10mg | 51% |
| Calcium29mg | 2% |
| Iron1mg | 6% |
| Potassium283mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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