1 14 oz. can or bottle of artichoke hearts
1 15 oz. can of organic, cooked soybeans
1 garlic clove
1 teaspoon grated ginger root
1 teaspoon quality extra-virgin olive oil
2 cups vegetable stock
Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth.
Saute the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock.
Stir well and heat through.
