This actually had more of the clam chowder vibe I was looking to accomplish with the mushroom chowder I made not too long ago. Who knew?
Source: Eat Drink Shrink | Serves: 3-4 | Time: 30 min
Changes: used garlic infused EVO and skipped garlic
Ingredients
1 cup sliced leeks, white + light green part only
2 tbsp Tubby Olive garlic infused olive oil
1 can #artichoke hearts, drained, finely chopped
1/2 cup dry white wine
2 1/2 cups vegetable broth, divided
1 can coconut milk, full fat
3 cups #spinach, chopped
1 cup #cashews, soaked in just boiled water for 10-15 minutes
Salt and black pepper to taste
Instructions
Sauté sliced leeks in a large pot with EVO over medium-high heat until leeks are soft, about 3-4 minutes.
Add chopped artichokes and sauté for another 2-4 minutes.
Now add the white wine, cook for another 3-4 minutes until reduced.
Stir in 1/2 the vegetable broth, coconut milk bring to a boil. Reduce heat to low.
To a blender or food processor add soaked cashews and 1/2 of broth. Blend until smooth.
Add the mixture back into the pot. Simmer for 5 minutes, then add the chopped spinach. Stir until spinach wilts; season soup with salt and pepper and serve.
Journal
Food & Drink
5 glasses water
2 cups of coffee
Spinach, banana, peanut butter, coconut yogurt, and coconut milk smoothie
Leftover broccoli and Beyond Meat casserole
Piece of cheddar cheese
Small piece of sourdough bread
Tonight's recipe
White wine (the recipe called for it! Who are we to resist?)
Whiskey and diet
Exercise
15 min of yoga
2.5 mile walk
14,164 total steps