A light, filling creamy 3-in-1 Artichoke Arugula Soup that’s healthy and combines artichoke hearts and arugula!

Basically, this Artichoke Arugula Soup all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!

You may be asking yourself, what do you mean, 3-in-1soup? After I finished making this warm, filling Artichoke Arugula Soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.

Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month! 🙂

One Year Ago: Squash Queso Dip

Continue to Content 3-in-1 Artichoke Arugula Soup Yield: 2 servings Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes A light, filling creamy soup that’s healthy and combines artichoke hearts and arugula! Print Ingredients 1 small white onion, Diced

2-3 Cloves Garlic, Minced

6 oz. Steamed artichoke Hearts, or in brine, drained

1 1/2 cups Low–Sodium Vegetable broth

1 cup soft tofu, Packed

3 Tbsp. Nutritional Yeast

2 Tbsp. Fresh lemon Juice

1 1/2 cups Baby Arugula, Loosely Packed

1 tsp. Sea salt

1/4 tsp. Black pepper Instructions Line a large pot with a thin layer of vegetable broth and warm stove top to medium heat. Once hot, start sauteing the onions and garlic in the broth until the onions become clear. Break apart the artichoke hearts and add them to the onion mixture. Lower the heat to low-medium, cover your pot and let simmer for 5 minutes. Using 1/2 Cup of the vegetable broth, puree the tofu with it until completely smooth in a food processor or blender. Carefully add the artichoke mixture to your food processor and pulse until slightly chunky (as shown). Or completely smooth if that’s more your style. Transfer mixture back to the pot with heat at medium, stir the nutritional yeast, lemon juice and arugula into to the soup. Add remaining vegetable broth until you’ve reached a desirable consistency. Season with salt and pepper, serve very warm. Garnish with a couple of arugula leaves and a sprinkle of nutritional yeast/black pepper. Notes For a dip: Use only 1/2 C. of vegetable broth, and keep mixture relatively chunky. Garnish with Smoked Paprika and Vegan Parmesan. For a side: Use only 1/2 C. Vegetable Broth, and 3 C. Arugula. Add a splash of liquid smoke for a change of flavor. Nutrition Information: Yield: 2 Serving Size: 1 grams

Amount Per Serving: Unsaturated Fat: 0g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram

The bloghop, this month, is filled with some amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of the bloggers that are participating!

Please join in on the #souplove fun by linking up any soup recipe from the month of February 2013. Don’t forget to link back to this post, so that your readers know to come stop by the #souplove event! The twitter hashtag is #souplove.