2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
1 sweet potato chopped into pieces, 1 cup32 ounces organic chicken or vegetable broth
2 cups artichoke hearts
1 cup unsweetened almond milk
2 cups kale or spinach
Pinch cayenne pepper
Pinch ground nutmeg
Salt to taste
Heat the oil over medium heat in a pot or Dutch oven. Sauté onion until it begins to turn translucent, about 7 minutes
Add the sweet potato and continue cooking until soft, stirring frequently.
Add the artichoke hearts, broth, cayenne, cinnamon, nutmeg and salt and bring to a boil.
Reduce heat and simmer 10 minutes.
Add greens and cover the pot until wilted, about 1 minute.
Pour the soup into a blender with the almond milk and blend until smooth. This will likely need to be done in batches.
Strain the soup into the same pot you used for cooking in order to catch the strands of artichoke hearts.
If serving the soup hot, pour it back into a pot and heat gently, stirring frequently until the soup has reached desired temperature. If serving chilled, pour the soup into a sealable container and refrigerate until cold.
Serve with crusty bread and a drizzle of oil on top.