Artichoke and cauliflower soup for the win! Artichokes are little fiber power houses. They're low in fat, high in fiber, vitamins, minerals, and antioxidants along with magnesium, phosphorus, potassium, and iron. BTW, they literally melt into creamy soup, so yes - in case you're wondering, they're healthy AND delicious!
What do you do with a can of artichokes?
Make them into a super delicious soup, that's what! Read on to create a soup that will blow your MIND! Not to worry if you don't have access to the cauliflower (although you should always have a bag of cauliflower rice in your freezer), just make it without.
But here's the thing...
Artichoke & Cauliflower = Creamy Soup
Before I talk about how this soup tastes, I want to assure you that the texture won’t disappoint. The fiber-rich cauliflower and artichokes give it a rich texture, even without the coconut milk. It's perfect as a meal or for your next round of meal prep!
Can you freeze Artichoke & Cauliflower Soup?
Heck ya, up to 3 months! It will last fresh in the fridge for about 5 to 7 days.
This is also the perfect recipe for those of you who are braving the Whole30.
I tried that once. It ended up being more like the Whole 27 because I broke down and went hog-wild on a bunch of samples at Costco one afternoon. I just couldn’t take it anymore!
I learned from that experience, that dairy isn’t my friend. When I have more than just a dollop of cream in my coffee, it makes me cranky and want to nap. I learned the same thing about grains. They’re just not my jam.
Whole 30 Is Not For Everyone
While I do see a lot of benefits to doing a Whole 30, I will say, I don’t think it’s for everyone. If you’re someone who gets even a little obsessive about food or starts to crave the very thing you’ve promised to restrict for a month, then it’s probably not your best option. I think for every person that this protocol has worked for, there’s equally as many who have lost their mind trying to follow it.
For me, following a much loser guideline is much more sustainable and less crazy-making. I like paleo for the most part, although I do love me some creamer in my coffee and an occasional bite of cheese. I would say my food philosophy is more “NSNG” or in lay terms – no sugars, no grains. It’s simple, broad enough that I can work with it anywhere, and yet captures the things I need to stay away from most.
Need some more awesome veggie soup recipes? I have plenty!
- Creamy carrot soup with crispy tofu
- Keto Cream of Broccoli Soup
- Ginger Turmeric Butternut Squash Soup
- Roasted red pepper and carrot soup
- Detox Soup (so freaking good!)
- 1 tablespoon coconut oil
- 1 med onion finely chopped
- 12 ounces cauliflower rice
- 12 ounces artichoke hearts canned or frozen
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut or Braggs amino or just use soy sauce if you have
- 1 tablespoon lemon juice
- salt and pepper
- 4 cups vegetable stock
- garnish with pepitas or fresh basil
- Put the coconut oil and chopped onion in a pot over medium heat. cook until onions are translucent.
- Add artichokes and cauliflower rice. Stir well and let cook for 5 to 7 minutes.
- Add apple cider vinager, coconut aminos, lemon juice and veggie stock.
- Bring to a quick boil, then immediately reduce heat.
- Season with salt and pepper to taste.
- Garnish with fresh basil or pepitas!
Nutrition InformationYield 6 Serving Size 6 people
Amount Per Serving Calories 140