Method

• In a medium pot, sauté off the roughly cut the onions, celery, and garlic.
• Peel the artichokes and potatoes (save 1 artichoke to make some chips to serve on top of the soup) cut small and then add to the pot with salt and pepper.
• Cook for 2-3 minutes and then cover the vegetables with the stock.
• Cover the pot and cook until the vegetables are soft.
• Using a stick blender, whizz the soup, then add the coconut milk and bring back up to temperature. Taste and season.
• To make the chips: wash and thinly slice the artichoke and dry off. Use a fry pan with a thin layer of oil and heat, fry off the chips in batches. Season and keep warm in the oven.
• To serve: drizzle olive oil on to soup and place some chips for garnish and enjoy with your favourite crusty bread.