Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut Crumble
Since I finished Whole30 last month, I've still kinda been trying to tweak recipes to make them more Whole30ish. I've definitely added a few things back into my diet, like whole grains and cream in my coffee (yaaass). But I really like how good I felt all month (despite the crazy chocolate cravings from time to time) so I've been making my meals much more vegetable-centric rather than grain or meat-centric. I intended to do a bit of a better job of documenting my progress and giving you guys updates on my Whole30 experience, but I kinda forgot. Oops. But here are some quick thoughts on the experience overall.
Overall, I felt so good at the end of it. I no longer got headaches, I had more energy, and I was in a better mood most of the time, too. This all kinda broke my heart in a way because I know the culprit behind these changes: eliminating SUGAR. Ugh. I was worried I was going to have to try to avoid it altogether for the rest of my life. But I sort of came down off the ledge after I finished and realized that Whole30 was a month-long reminder for me to consume stuff like sugar and gluten in waaaay more moderation. So now I really enjoy tweaking recipes to be more Whole30-ish or at least be more intentional with stuff I'm adding to things.
This Springy soup is so full of fresh flavors and it's totally velvety and creamy without all the cream! So good and so satisfying! It's pretty quick and easy to throw together and I highly encourage you to make the crumble, too! It adds so much crunch and flavor! Happy Spring!
Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut Crumble
serves 6
4 T olive oil, divided
1 T ghee (or grass-fed butter)
3 cloves garlic, minced
2 leeks, washed and roughly chopped
1 lb artichoke hearts (frozen and canned both work great)
1/2 lb asparagus, washed and roughly chopped
4 c vegetable or chicken stock
salt and pepper, to taste
1/4 c pine nuts
zest of one lemon
2 slices Ezekiel bread, toasted and crumbled (you could also use 1/2 c panko bread crumbs)
large handful fresh mint, finely chopped
creme fraiche (sour cream works too), to garnish
To Make the Soup
Heat a 5 or 6 quart stock pot over medium heat. Add the ghee and 2 tablespoons of the olive oil and sweat the garlic and leeks for a few minutes, until soft. Add in the artichoke hearts and asparagus and cook for a few minutes then add the stock. Reduce heat to medium-low, cover, and cook for about 20-30 minutes, until asparagus is tender. Carefully ladle mixture into a blender and blend until smooth. Return soup to pot and simmer for another 20 minutes or so on low heat. Season with salt and pepper to taste. Serve with a drizzle of olive oil, a dollop of creme fraiche, and a sprinkle of the pine nut crumble.
To Make the Crumble
Preheat oven to 350. Toss the pine nuts, Ezekiel bread crumbs, remaining 2 tablespoons of olive oil, lemon zest, and salt and pepper to taste. Spread out on a baking sheet and toast in the oven for about 10 minutes, until golden brown and fragrant. Pour crumble into a bowl and toss with the fresh mint.
