Artichoke Soup

Ingredients

• 2 cups artichoke hearts, fresh or canned (if using canned, drain and rinse thoroughly)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth, homemade or store-bought (low-sodium recommended)
• 1 cup heavy cream (or coconut cream for a vegan option)
• 1 tablespoon olive oil, preferably extra virgin
• 1 tablespoon lemon juice, freshly squeezed
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Fresh parsley or chives for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5-7 minutes.
2. Add the diced potato and artichoke hearts to the pot. Stir for another 2-3 minutes.
3. Pour in the vegetable broth, and add the thyme and basil. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
4. Once the potatoes are cooked, remove the pot from heat. Using an immersion blender, puree the soup until smooth.
5. Return the pureed soup to the pot, and stir in the heavy cream (or coconut cream) and lemon juice. Season with salt and pepper to taste.
6. Gently heat the soup on low for about 5 minutes.
7. Serve hot, garnished with freshly chopped parsley or chives.

Nutrition