INGREDIENTS (approximately for 2 portions)
1 small scallion
2 handfuls (or more) baby spinach
2 celery stalks (remove some outer fibres)
2 cups quartered artichoke hearts (frozen OK)
1 fennel chopped
2 cups BIO vegetable broth (from a cube or granules)
2 tbsp extra vergin olive oil
PROCEDURE
Place all washed and prepared ingredients into a pressure cooker and cook for 10 minutes. Boiling in a normal pot should take 20-25 minutes. Blend with a hand held blender until smooth. Stir in the olive oil. Serve sprinkled with fresh parsley and croutons if desired.
NOTE If you wish you can lightly sauté the scallion and celery before adding the other vegetables.