I've been making Giada De Laurentiis's Creamy Artichoke Soup for years, but since getting married two and a half years ago, I've had to change up the recipe to make it dairy-free so that my husband could enjoy it.

Serve soup with a salad and you've got a nutritious, hearty meal.

Shopping List:
• 2 tablespoons coconut oil
• 2 leeks, white part only, washed well and chopped
• 2 clove garlic, minced
• 2 small potatoes, peeled and chopped
• 1 can artichoke hearts
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped chives

Directions: Heat coconut oil in a large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Ladle the soup into serving bowls and top with chives.