Recently I made some huge changes in my life, which I thought would give me so much more time to write and work on this blog. And, technically, it did. Except that now every time I think about writing a new post or trying a new recipe, it feels overwhelming. I stare at my computer and tell myself I need to work, and instead I read, or watch TV, or take Layla for a walk.
To be honest, I don't want to write this post at all. I'm only doing it because I'm trying to make myself get back into that place where I want to write. Because somewhere in the back of my mind, I know that I do. But the much larger part of me, the one that's still completely terrified by this life overhaul, just wants to hide under the covers.
And maybe eat some soup. Soup is comforting, right? I make soup all the time in the winter, which means it's just getting to be that season. (Not that you'd know it—it's 70 degrees in Chicago today.) This one is a twist on a classic, made with briny artichokes and capers, plus veganized for good measure. The brine taste is pretty strong, so if that's not your thing, you might want to cut down on the artichokes. But it's thick and warm and perfect for eating with a hunk of crusty bread and a little bit of self-doubt. (But just a little.)
Tomato And Artichoke Soup
Adapted from this recipe
- 28 oz can fire-roasted diced tomatoes
- 15 oz can artichokes, chopped
- 1 cup water
- 1 cup almond milk
- 2 tablespoons butter substitute (I used Earth Balance)
- 1 large onion, diced
- 3 cloves garlic, chopped
- 3 bay leaves
- 1/2 teaspoon thyme
- Capers for garnish
In a large pot, sauté onions, garlic, and bay leaves until the onions are translucent. Add artichokes, tomatoes, water, and thyme. Simmer for 10 minutes. Remove from heat, add almond milk, and blend until smooth. Serve garnished with capers and extra almond milk, if desired.