Description
A light and tangy soup made with tender artichoke hearts, zesty lemon, and aromatic herbs — perfect for a refreshing appetizer or a simple meal.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 (14 oz) cans artichoke hearts, drained and chopped
- 1 medium potato, peeled and diced
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- Optional: 1/4 cup heavy cream for a creamier version
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and thyme, cooking for another minute until fragrant.
- Add the chopped artichoke hearts and diced potato. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15–20 minutes.
- Using an immersion blender (or in batches in a regular blender), purée the soup until smooth or to desired consistency.
- Stir in lemon zest, lemon juice, and season with salt and pepper. Add cream if using and heat through.
- Serve hot, garnished with chopped parsley.
Notes
- For a vegan version, omit the cream or use plant-based alternatives.
- Add a handful of spinach for extra greens before blending.
- Great served with crusty bread or grilled cheese.
- Can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 5 mg