Red Pepper Artichoke Soup

Red Pepper Artichoke Soup – Quick & Easy or Slow & Cheap

What I love about this recipe is it can be a very fast soup by using jarred red peppers and artichokes as well as canned chickpeas.  Or you can get a richer flavor, that’s much easier on your wallet, by roasting your own peppers, cooking dried chickpeas, and steaming fresh artichokes to create this soup.  Make a big batch and freeze for use later because you will love the tastes that dance on your tongue when you eat this soup.

Soup Ingredients:

• 1 ½ cups vegetable stock
• ½ cup canned coconut milk
• ½ cup almond milk
• ½ cup chopped onions
• 1 Tbs coconut oil
• 3 roasted garlic cloves
• 15 oz can chickpeas (or cooked chickpeas)
• 15 oz jar artichokes (or cooked artichokes)
• 1 cup chopped roasted red peppers
• ¼ cup chopped parsley leaves
• ¼ cup extra virgin olive oil
• Sea salt
• White pepper
• Pinch of cayenne (optional)
• Smoked paprika (optional)
• Cooked cubed chicken, tempeh, or shrimp (optional)

Soup Directions:

1. Sauté onions in coconut oil.
2. Rinse and drain chickpeas if using canned.  Rinse and drain artichokes if using jarred.
3. Place stock, milks, onions, garlic, ½ of the chickpeas, and ½ of the artichokes in a food process or blender.  Blend until smooth.
4. Add remaining chickpeas, artichokes, peppers, parsley, and olive oil.  Pulse until these items are chopped well.
5. Add protein source if desired.  Add additional seasonings to taste.
6. Pour into soup pot and warm to desired level.  Serve hot.