Marisa's Healthy Kitchen

This soup was sooo good! Thanks Bryanna! It was super easy and super deelish! I love artichokes and the taste that lingers in your mouth after you have eaten them. This soup is just divine and super creamy and Vegan! Yum! Highly recommend! Bryanna also listed the nutrition stats, which is always helpful!

Plus I just found out this is the coldest winter in NYC since 1977. No wonder I am craving soups lately!

Vegan Creme of Artichoke and Mushroom Soup with Pesto
adapted from Vegan Feast Kitchen
Servings: 4

2 tablespoon vegan margarine or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
2 shallots, chopped
2 tablespoons white unbleached flour
6 cups lite soy milk or other nondairy milk
2 tablespoons No-Chicken Bouillon/Soup Base
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (I made my own but you can just use a packaged brand )
salt and freshly ground black pepper to taste

1. Melt the vegan margarine or heat the olive oil in a large pot. Add the mushrooms and shallot and stir-cook over medium-high heat, about 5 minutes.
2. Stir in flour and stir-cook for 1 minute.
3. Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently.
4. Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.
5. Either use an immersion blender to puree the soup or Carefully pour into a blender and puree there.
6. If you are using an external blender pour back into the pot.
7. Add the pesto and stir to combine.
8. Serve and Enjoy immediately.

Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.

Check out the steam coming off the top of the soup!