2 bags frozen hearts of artichoke (12 oz each / 340g )
10 celery sticks
2 cup chopped cabbage
Bunch of parsley
Bunch of cilantro
Spices: salt & white pepper, 1tsp garam masala
Heat oil in a large stockpot over medium heat. Add onions &leeks, celery season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add all the vegetables to pot and mix it all together
Fill your pot 3/4 of the way with water (you can use chicken/vegetable broth if you like the taste of it, I prefer water) bring to boil for 5-7 minutes
simmer down and Cook, uncovered, until vegetables are tender, 20 to 25 minutes. And cover it up . For an additional 10 minuets
Season with salt and pepper, as desired. And cook for additional 60 minutes, the more the yummier 👌🏻
5 minutes before your soup is ready squeeze 1-2 lemons juice into the soup and stir it up . ♦️ note - I love squeezing an extra lemon and drizzling olive oil in my soup bowl👌🏻 it gives such a kick of flavor .