What’s the “dill” with eating the same cold-weather comfort dishes again and again? Break out of the routine by adding a bold and new recipe to your cookbook. This zesty soup combines artichoke hearts, ginger and dill for a unique and enticing combination of rich and satisfying flavors. The fresh, clean aromas evoke the feeling of spring, but the warm and spicy broth is perfect for these oh-so cold nights. The best part? It’s ready in less than an hour! Tonight, try straying from the tiresome routine and spice things up with this easy-to-make soup.
1 box Explore Cuisine Brown Rice Pad Thai Noodles
3 Tbsp. Nutiva Organic MCT Oil
2 tsp. turmeric powder
2 cloves garlic, diced
1 organic yellow onion, diced
3 Tbsp. Redmond Real Salt Organic Natural Season Salt, divided
1/2 tsp. black pepper
3 Tbsp. fresh dill, chopped
8 cups water
2 ginger tea bags
2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
1 can artichoke hearts
- Cook rice noodles al dente according to package directions. Drain and set aside.
- In large pot over medium heat, cook coconut oil, turmeric, garlic, onion, 1 tablespoon season salt, pepper and 1 tablespoon dill for 6 minutes. Add artichokes and cook an additional minute.
- Pour in water, ginger tea bags, 1 tablespoon season salt and 1 tablespoon dill; let simmer on low for 13 minutes. Add noodles and continue to cook for 2 minutes.
- Serve with remaining dill and season salt.