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The weather has quickly turned from sunny and warm to cold and rainy here at Tumbleweed Farm. Working out in the fields in crappy weather is less than ideal and we’ve been craving warm and comforting food once again.

This soup was a highlight after a long and wet afternoon in the fields. It’s creamy, rich and warms you from the inside out. The crunchy lentil topping is a lovely addition and should not be skipped! I’ve been roasting up big batches of cooked lentils to sprinkle on salads, hummus, avocado toast and now this soup. If you haven’t tried roasted lentils yet you’re in for a treat.

I was inspired to make this soup after seeing it posted on Vegetarian Times. We had a couple of jars of artichoke hearts waiting to be used and this seemed like the perfect dish. The original recipe calls for topping the soup with a dollop of fresh pesto-which I imagine would be lovely. However, we didn’t have any pesto prepared so the crunchy lentils and fresh micro greens did the trick. Other than the toppings I followed the original recipe to a T (which I rarely do).  I’m glad I did because it was perfect as written.

If you’re an artichoke lover then I think you’ll adore this soup. It’s simple to prepare and tastes great with a simple arugula salad and a glass of your favorite wine. Grab a spoon!