Chickpea-Artichoke-Potato Soup

vegan, gluten-free, soy-free, nut-free, refined sugar-free

Adapted from a recipe in Vegan Pressure Cooking by JL Fields.

Tangy artichokes and creamy potatoes are a perfect match! I enjoy eating this comforting soup in the winter months especially. It's delicious topped with some vegan feta cheese. If you have a pressure cooker, this only takes about 20 min start to finish, but it's a quick soup even using a conventional pot on the stove too!

Serves: 6 / Prep time: 15 min / Total time: 30 min (21 min if using a pressure cooker)

Ingredients:​​
For the Soup:

• 1 Tbsp vegetable oil
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 1 tomato, diced
• 1 large potato, diced
• 2 14-ounce cans chickpeas, drained
• 1 14-ounce can artichokes, drained and chopped
• 1 tsp paprika
• 1 tsp turmeric
• 5 cups vegetable broth*
• freshly ground black pepper
• salt to taste
• chopped collard greens or kale, optional

Optional topping for serving: ​

• vegan feta**

Directions:

1. Heat oil over medium heat in a large soup pot.*** Sauté celery until softened, about 1 min. Add garlic, and stir until fragrant.
2. Now add tomato, potato, chickpeas, artichokes, paprika, turmeric, and a pinch of black pepper. Pour in vegetable broth (or water plus bouillon), and bring to a boil.
3. Lower the heat, cover with lid and simmer until potatoes are tender, about 12-15 min. Add optional chopped greens in last 5 minutes of cooking time.
4. When potatoes are tender, add salt to taste. Ladle into bowls and crumble vegan feta on top just before serving.****

*I love "Better than Bouillon" brand No Chicken Base or Vegetable Base.
​**I love this Follow Your Heart feta or this Violife feta for crumbling on top of the soup

***Alternatively, throw all the ingredients into a pressure cooker, stir, cover, bring to pressure, and cook at high pressure for 6 minutes. Use a quick release.
​****the soup will keep for several days in the refrigerator...it tastes even better the next day!