There is a good amount of plant proteins in this soup and, when accompanied by a second source of protein, like seitan (or tofu) it helps round out the meal. Soups are a healthy meal if the vegetables are fresh. They are perfect to start a lunch and even more suitable for a light but nutritious dinner.
300 g (11 oz) potatoes
7 artichokes hearts
2 lemons, halved
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
50 g (13/4 oz) pistachios
50 g (13/4 oz) walnuts
50 g (13/4 oz) whole almonds
2 slices of country style bread, roughly chopped
extra virgin olive oil, to taste
300 ml (11 fl oz) warm water
pinch of sea salt
white pepper, to taste
- Steam the potatoes. Allow to cool, then peel and roughly chop.
- Steam the artichoke hearts with the lemons. Heat some oil in a frying pan over medium heat and add the celery, carrot and onion. Cook until browned.
- Using a blender or food processor, process the potatoes, artichokes, chopped vegetables, pistachios, walnuts and almonds. Add the bread, olive oil, warm water, salt and pepper and blend until desired consistency is reached (if necessary, add water).
- Serve with a drizzle of olive oil and slices of toasted bread.
From A Modern Italian table