Thanks to a dear friend who grows mint, I finally got to test out this recipe. Soup in summer? you exclaim. Here’s what’s great: you have it warm or chilled. The nutty, buttery flavor of the artichoke provides a great compliment to the fresh-chopped mint and spinach leaves. Take a look at original recipe on The Food Network. Many thanks to The Opinioness of the World for sharing this great recipe.
Blame the blustery, snowy New England weather. But all I want to do is curl up on the couch, sipping tea with a good book or watching a great movie. When the weather turns chilly, nothing warms you up like a hearty bowl of soup.
This weekend, I watched Giada at Home with my fave celeb chef, Giada De Laurentiis. She makes incredibly delish dishes that are easy to veganize. She whipped up an Artichoke and Fresh Mint Soup with ingredients she had lying around her house. Hmmm…I was skeptical. Would I have these alleged common ingredients?? Celery. Check. Veggie broth (she used chicken broth). Check check. Canned artichokes. Triple check! I actually had all the ingredients except an onion, which I usually keep on hand, and fresh mint, which I’ve never bought before. But I should so I can make mojitos…mmmm….mojitos….yum!
I love artichokes. I usually devour them…
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