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I’ve written in the past that during the dog days of summer I focus on one herb in our garden with the purpose of experimenting with it in a variety of ways. This past summer, my intention was to hone in on the rosemary but ended up using it zero, zippo, nada times!

All of my focus went to the cilantro which, for the second summer in a row, was hands down the most difficult herb to keep from going to seed. Alas, I didn’t have much success in that department.

Meanwhile, the neglected rosemary blossomed like a beast. Because I can’t let anything go to waste, I put shovel to dirt, gave the deeply rooted veins an adrenaline packed pull, plunked them into a pot (half filled with our magic garden soil, of course) and hauled the fragrant sucker into our home.

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I fully expect to see a Charlie Brown Christmas tree thingy materialize on our family room floor within a week.

xmas tree

But I digress…

I was light handed with the amount of rosemary I used in this dish because of the herb’s strong flavor. The focus was to compliment the dish, not overpower it.

Fresh artichokes are expensive and can be difficult to find this time of year in the New England area. A frozen version is more than acceptable for this recipe.

I used russet potatoes for their high starch content which aided in the soups density.

Nutritional yeast is not brewer’s yeast. It can be found in most health food stores and is usually fortified with Vitamin B 12, a difficult vitamin to obtain on a vegan/vegetarian diet.

We are huge lovers of artichokes in this family and this soup was a big hit. It is a quick and easy dish to put together and I expect that this meal will have a place in our rotation.

Serves 6-10

Ingredients:
3 red bell peppers, roasted
1 large onion, diced
4 cloves garlic, minced
2 large russet potatoes, quartered
1/2 tsp chopped fresh rosemary
2 cups almond milk
1 cup nutritional yeast
1 1/2 lbs artichokes, fresh or frozen
2 bay leaves
1/2 tsp ground coriander
sea salt and cracked pepper, to taste
spinach, amount to your liking
paprika, dash (optional)

Directions:
Roast red bell peppers until blackened. About 1 hour.
Set aside in covered bowl until cool.
Heat a large pot on high. Add diced onion, reduce heat to medium and cook until translucent. About 5 minutes. Add a little vegetable broth, if needed, to keep onions from burning.
Add potatoes and cook for 5 minutes. Add a small amount of vegetable broth if needed.
Add remaining vegetable broth, garlic and rosemary.
Cook until potatoes are tender. About 30 minutes.
Remove from heat and allow to cool. About 15-20 minutes.
While potatoes and broth are cooling, skin, seed and cut red pepper similar in size to artichokes.
Process cooled potato and broth ingredients in high-speed blender. (do not include red peppers)
Return processed ingredients to large pot.
Add almond milk, nutritional yeast, artichokes, red pepper, bay leaves and coriander.
Simmer on medium low heat about 30 minutes or until ready to serve.
Add salt and pepper to taste.
Add spinach 5 minutes prior to serving.
Garnish with paprika.

Enjoy!

Do you have a favorite herb to grow? Please leave a comment…

 

 

 

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