As children, my parents would take my sister and I skiing on the snowy slopes of Saalbach, a small alpine village in Austria. I loved everything about it. The cute wooden chalets, snow covered mountains and smoky eateries with proper Austrian comfort food. One of my favourites was knoblauchsuppe - garlic soup. It was basically garlic and cream and it tasted divine after a day out on the chilly slopes.
This dish reminds me a little of that soup! Equally creamy and garlicy but with the added deliciousness of artichoke hearts (you can buy these tinned). Artichokes contain 4 grams of protein – a significant amount for a vegetable. The also contain a unique form of fibre known as inulin. Inulin is one of the most available and the more promising pre-biotics in food and they rank number one over all vegetables in term of antioxidant count.
150g cashew nuts
Juice of half a lemon
1 tsp apple cider vinegar
Salt and pepper to season
1 white onion very finely chopped
4 cloves of garlic crushed
1 tbsp olive oil
Tin of artichoke hearts, drained (like these)
Pour the cashews into a nutribullet cup. Add enough boiling water to cover the cashew nuts. Add the lemon, cider vinegar and a pinch or two of salt and leave to soak for at least 30 mins. Blitz.
Add the onion and garlic to a pan with a tbsp of oil and soften (approx 8 mins on a low heat) Add the artichoke hearts, then pour in the cashew cream and stir well whilst warming.
Serve either on their own or with spaghetti to make a creamy pasta dish. I decorated with fennel sprigs and pepper