This soup celebrates all the amazing flavors of stuffed artichokes without any of the hassle it takes to make them. Although the ingredient list is long (it’s mostly herbs and spices), this is a simple soup – one that cooks itself while you’re at work or snuggled fast asleep in bed.

‘Stuffed’ Artichoke Soup in the Slow Cooker [Vegan]

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For the Soup:
  • 1 onion, chopped
  • 1 medium-sized carrot, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Dash red pepper flakes
  • Dash salt and black pepper
  • 4 14-ounce cans quartered artichoke hearts, drained and roughly chopped
  • 5 1/2 cups low-sodium vegetable broth, divided
For the "Sausage":
  • 1/2 cup soy curls, soaked in hot water for about 15 minutes
  • 1 clove garlic, roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • Pinch sea salt
  • 1 - 2 tablespoons dry red wine or liquid aminos
For the "Cheese":
  • 1/2 cup raw cashew pieces soaked in 1/2 cup low sodium vegetable broth
  • Juice of 1/2 lemon
  • 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder


Make the Soup:
  1. Heat a small skillet over medium-high heat and add a splash of water or vegetable broth. Sauté the onion, carrot, and celery for about five minutes. Add the garlic and the herbs and spices. Cook for an additional 1-2 minutes. Remove from the heat and scrape into a 4-quart slow cooker. Add the artichoke hearts and 5 cups of the vegetable broth.
  2. Turn the slow cooker onto low and cook for about eight hours.
  3. Using a stick blender (or working in batches in a blender) blend the soup - not so that it's uniform and smooth (unless you prefer it that way), but so that there are still some large pieces of artichoke.
Make the "Sausage":
  1. Drain the soy curls well and add them to the bowl of a food processor. Add the herbs and spices and pulse 5-6 times to crumble the soy curls. Heat a skillet over medium-high heat, lightly spritz the pan with olive oil cooking spray (or to go oil-free, add a splash of water or vegetable broth) and scrape in the soy curl mixture. Cook until very fragrant and beginning to brown. If you're using the no-oil method, add small amounts of water or broth as the soy curls begin to stick to the pan.
  2. Once the "sausage" has browned, deglaze the pan with the red wine.
  3. Stir into the soup just before serving.
Make the Cashew Cheese:
  1. Put the cashews and the broth they've soaked in into a high-speed blender. Add the nutritional yeast, lemon juice, and garlic powder. Process until very smooth, adding more broth or water so that the consistency is thick but pourable. Set aside until ready to serve the soup.
To Serve:
  1. Divide the soup between 4-6 bowls. Drizzle each serving with the "cheese" and slurp!


Use your favorite vegan sausage – chopped or crumbled – in place of the soy curl sausage. Use a vegan Parmesan substitute in place of the cashew cheese. If you prefer, you can prepare this on the stove-top instead. Sauté the onion, carrot, celery, garlic, and spices as directed and then add the artichoke hearts. Cook an additional five minutes before adding the 5 cups of vegetable broth. Bring to a boil, cover, and lower the heat to a simmer. Cook for about 30 minutes, stirring occasionally. Follow the rest of the directions from there. And … you could probably do this in a pressure cooker as well. I haven’t tried it, but I can’t see why it wouldn’t work beautifully.

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Nutritional Information

Calories: 219 | Fat: 7g | Protein: 11g | Carbs: 35g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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