Vegetarian Artichoke Heart Vegetable Soup

Dr. Lisa's Artichoke Heart Vegetable Soup (vegetarian)

This soup is quick, easy, inexpensive, low cal and a full meal with 9,500 ORAC points per serving! Great for lunch or dinner on a chilly day!

4 cups vegetable broth
1 tsp tumeric
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp mustard powder
1/2 tsp cayenne powder (more to taste if you like spicy!)
1 granny smith apple, peeled and chopped
1 yellow onion, chopped
1/2 c. chopped cauliflower
1 c. sliced crimini mushrooms
1 c water packed artichoke hearts, drained
1 c. diced canned tomatoes, drained
1 can black eyed peas, drained
1 package frozen asparagus tips
1 cup kale, cut in thin strips
8 oz white wine
chopped pistachios

spray a nonstick skillet with some canola oil or melt 1 tsp butter over medium heat. add apple, onion, mushrooms and cauliflower. saute until onions golden. meanwhile, pour the vegetable broth in a large soup pot, add all the spices and bring to simmer. add the artichoke hearts, tomatoes, black eyed peas. when sauted vegetable mixture is golden, add those to the soup pot.
add the frozen asparagus tips and kale. watch the soup. when the asparagus is bright green and tender, add the white wine. take off heat.

ladle into bowls and top with 10 chopped pistachios per serving
Makes 6 servings
9500 ORACs per serving