This healthy soup with truffle oil and fried sage leaves is a nutty, velvety soup that is perfect for autumn or spring.
The artichoke is the immature flower bud
of a thistle. It is eaten as a vegetable and
is also classified as such in culinary terms. The
plant belongs to the daisy family and
the bud is harvested before it flowers.
The artichoke is not only delicious, but
also very healthy! Here are some of the
health benefits:
Artichokes are an excellent source of
vitamins and minerals, particularly vitamin C, vitamin K, folate and magnesium. They also contain dietary fibre, which is important for digestion. They are rich in antioxidants such as cynarin and silymarin, which can help protect cells from damage caused by free radicals and reduce the risk of chronic diseases.
The dietary fibre in artichokes promotes
healthy digestion and can help to
avoid digestive problems such as constipation.
They also support the growth of healthy
bacteria in the gut.
Artichokes can help to
lower cholesterol levels and support the health
of the cardiovascular system. The
antioxidants they contain can also
have anti-inflammatory effects.
The antioxidant compounds in artichokes
can promote liver function and help
remove toxins from the body.
Due to their high fibre content,
artichokes are filling and can help to
reduce the feeling of hunger, which can be helpful for
weight management.
Artichokes contain potassium, which can help
regulate blood pressure.
Ingredients
1 pound organic artichokes
2 tablespoons fresh lemon juice
1 organic leek, sliced
4 garlic cloves, minced
2 shallots, minced
2 tablespoons extra-virgin olive oil
4 cups organic vegetable broth
1/2 cup organic cashew cream
3/4 teaspoon salt
4 teaspoons freshly ground pepper
Truffle oil
Preparation
1. Clean the artichokes and cut the heart into pieces. Immediately place them in a bowl of water and lemon juice to prevent oxidation.
2. Heat the olive oil in a large saucepan. Add the shallots and
garlic and fry over medium heat until they
soft and fragrant. Add the sliced leek and
cook for another 5 minutes.
3. Add the artichoke pieces to the pan, mix well and cook for a few minutes.
4. Add the vegetable stock and bring to the boil. Reduce the heat
and simmer for 20-25 minutes, or until the
artichokes are tender.
5. Add the cashew cream and salt. Using a hand blender,
puree the soup until it is nice and creamy. Season with pepper to taste
.
6. Ladle the soup into bowls and garnish with a drizzle of truffle oil and fried sage leaves.
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