recipe: artichoke & roasted red pepper soup

A slurp worthy alternative to the usual soup suspects. And the best part - the blender does most of the work!

Nom nom nommmm.

How to: Artichoke & Roasted Red Pepper Soup
You will need:
1 tablespoon unsalted butter
1/4 small onion, minced
2 cloves garlic, minced
1 1/2 cups chicken (or veggie) stock
1 cup milk
1 cup canned chickpeas, drained
1 cup canned artichoke hearts, drained
1 cup roasted red bell peppers, chopped
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1. Add butter to a medium sauce pan and heat over medium to high heat. Add onions and garlic. Saute until softened.

2. Add chicken (or veggie) stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture into your blender and pulse until it’s to your desired consistency.

3. Transfer mixture to sauce pan and heat through.

Photo and recipe: babble