Description
A comforting blend of artichoke hearts, aromatic herbs, and bright lemon flavor, this soup is soothing and satisfying.
Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
- Combine the Ingredients: Add the chopped artichoke hearts, vegetable broth, oregano, and thyme. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Blend Until Smooth: Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, blend only half the soup.
- Add Cream and Flavor: Stir in the cream (or coconut milk), lemon juice, and lemon zest. Season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve and Enjoy: Serve hot, garnished with fresh parsley and crusty bread on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months; leave out cream before freezing for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg