Instructions: Heat olive oil in a large saucepan. Add onion and saute over medium heat until translucent. Add the garlic, thyme and saffron and cook 5 minutes more, stirring. Add the reserved artichoke liquid, water, miso broth and 2 1/2 cups cooked rice. Simmer, stirring frequently, until the mixture becomes the consistency of a loose risotto. Remove from heat.

Puree in batches in a blender or food processor. Return the puree to the pan and turn heat to low. Stir in the remaining cooked rice and the artichoke quarters. Heat slowly until the mixture is very hot and then add the soy milk.

Heat gently until the soup is very hot, but do not boil. Season to taste with salt and pepper. Dish out into warm soup plates. Garnish with thyme sprigs.

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