Description
A creamy and zesty artichoke soup with a bright burst of lemon and fresh herbs.
Ingredients
Scale
- 1 can artichoke hearts, drained and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- Crusty bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautรฉ until translucent.
- Add the chopped artichoke hearts and sautรฉ for another 2-3 minutes.
- Pour in the vegetable broth, add thyme and oregano; bring to a boil.
- Reduce heat and let simmer for about 10 minutes.
- Stir in the heavy cream, lemon juice, and lemon zest.
- Season with salt and pepper to taste, and let it warm through for another 5 minutes.
- Serve hot, garnished with fresh herbs, alongside crusty bread.
Notes
For a vegan version, substitute heavy cream with coconut or cashew cream.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg