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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | artichoke quarters, frozen (thawed), diced | 1 | cup | Leeks, chopped | 1 | cup, chopped | Carrots | 1 | cup | celery root, diced | 1 | clove | garlic minced | 1 | tablespoon | thyme, fresh or dried | 1 | tablespoon | rosemary, fresh or dried | 1 | tablespoon | coconut oil | 1 | teaspoon | salt | 1 | dash | black pepper | 4 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | In a large pot over medium heat, add coconut oil, leek, carrot, celery root, garlic, artichokes, thyme, rosemary and season with salt and pepper until all flavours are well blended, about 5-6 minutes. | | 2 | Add water and bring to a slow boil, then turn down heat and let simmer for 20 minutes or until vegetables are soft. | | 3 | Take half the soup mixture and pureé in a blender. Return to pot and blend well. Simple and delicious. |
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