In which there’s a really delicious soup recipe!

1 tablespoon olive oil
½ cup chopped onion
1/3 cup chopped celery
4 cups vegetable stock, or more
2 packages (10 ounces each) frozen artichoke hearts
1½ cups fresh or frozen shelled edamame (soy beans)
1 bay leaf
Salt
Ground red pepper

Heat the oil in a large pot over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes.

Add 4 cups stock, artichokes, edamame, bay leaf, salt to taste, and ground red pepper to taste. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, 20 to 30 minutes.

Remove and discard the bay leaf. Using a slotted spoon, retrieve several edamame to use as a garnish.

Use an immersion blender to puree the soup (or transfer to a blender or food processor in batches). Add more stock if the soup is too thick and taste to adjust the seasoning.

For a silkier consistency, strain the soup through a fine-mesh sieve before serving.

Ladle the soup into bowls and garnish with the reserved edamame.

SERVES 6. Per serving: 181 calories, 7 g fat, 12 g protein, 20 g carbohydrates, 10 g fiber, 0 mg cholesterol, 366 mg sodium.

From Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle by Robin Robertson.

Notes: for the red pepper I used a crushed chili pequin, and I added some heavy cream ’cause that’s how I roll.