Jumpstart Dinner Recipe #5: Inspiration Soup

INSPIRATION SOUP

(adapted from Mollie Katzen, The Enchanted Broccoli Forest)

This soup makes a light dinner. Consider having some hummus or other beans on the side to give it more heft.

Ingredients:

1 can quartered artichoke hearts (save liquid)

1 medium onion, chopped

1 stalk celery, minced

3/4 to 1 lb fresh mushrooms, cleaned and sliced

2 potatoes, peeled or scrubbed and chopped

2-3 cloves garlic, minced

1 tsp dried basil

1/2 tsp salt

4 cups water

1/2 lb spinach or a 10-oz package frozen spinach, defrosted

1 lemon, juiced

Black pepper to taste

1 cup peas, fresh or frozen

Minced fresh Italian parsley (optional)

Directions:

Pour the liquid from the artichoke hearts into a large pot. Chop the artichokes coarsely and set aside. Gently heat the artichoke liquid.

Add the chopped onion to the liquid and sauté over medium heat for 5 minutes.

Add the celery, mushrooms, potatoes, garlic, basil, and salt. Sauté for 10 minutes over low heat, stirring occasionally, and adding more liquid (water, sherry, white wine, veg broth) if necessary to prevent sticking or burning.

Add the 4 cups of water and bring to a boil. Lower heat, stir, cover, and let it simmer 15-20 minutes, until the potatoes are tender.

Add the artichoke hearts and spinach. Cover and cook over low heat another 5 minutes. Set aside until just before serving time. 

Begin heating the soup about 10 minutes before serving. When it is hot, stir in the lemon juice, black pepper, and peas. Allow to cook for a few minutes more, then serve, topped with freshly minced Italian parsley if desired.