Creamy Artichoke Soup

A great soup for spring/summer!  And it's super quick to prepare, too.  I've made this as a Core Plan soup with just a few redskin potatoes because they really add a creamy body to the soup.  However, you can make this Advanced Plan by simply replacing the redskins with 2/3 cup pureed white beans.

Easy Creamy Artichoke Soup
Makes 4-6 Servings

1 shallot, minced

1 clove garlic, minced

1 Tbsp coconut oil

32 oz organic sodium-free vegetable broth

2  9oz packs frozen artichoke hearts

4 small red skin potatoes, thinly sliced (peeling optional)

1/2 tsp celery seed

1 tsp dried cilantro

Sea salt, to taste

White Pepper, to taste

1 Tbsp fresh lemon juice

1/2 cup organic almond milk, unsweetened plain flavor

1.)  In a medium pot, saute the shallot and garlic in coconut oil over Medium heat until softened.  Stir in artichoke hearts, potatoes, celery seed, cilantro, and vegetable broth.

2.)  Bring to a boil then reduce heat to Low.  Simmer for 20 minutes or until the artichokes and potatoes are fork tender.

3.)  Remove from heat.  Blend, carefully, until smooth with a steel immersion blender or in a glass blender in small batches.

4.)  To the soup, add sea salt, white pepper, lemon juice, and almond milk.  Return to a boil for 10 minutes.  Remove from heat and serve.  Top with a dollop of organic Greek yogurt (optional).