Lemony Artichoke Soup
Lemony Artichoke Soup is a light and refreshing dish. With a burst of citrus and the unique flavor of artichokes, this soup is perfect for any time of the year. It’s deliciously comforting yet packed with good-for-you ingredients.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it’s simple and doesn’t require too many ingredients. Second, it’s hearty enough to fill you up but light enough to keep you feeling good. Plus, the lemon adds a zesty twist that brightens the flavors. Whether you want to impress dinner guests or enjoy a quick meal, this soup fits the bill!
How to Make Lemony Artichoke Soup
Ingredients
- 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
Directions
- Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and sauté until it’s softened, which should take about 5 minutes.
- Next, stir in the minced garlic and dried thyme, cooking for another minute until those wonderful aromas take over your kitchen.
- Add the chopped artichoke hearts and diced potato to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Now, it’s time for a little blending magic! Using an immersion blender (or a regular blender in batches), purée the soup until it reaches your desired smoothness.
- Stir in the lemon zest and juice, seasoning with salt and freshly ground black pepper to taste. If you want a creamier texture, add in the heavy cream and heat through.
- Serve the soup hot and garnish with the fresh chopped parsley for a bright finishing touch.
How to Serve Lemony Artichoke Soup
Serve Lemony Artichoke Soup warm. It makes a great starter or a light main course. Consider pairing it with crusty bread or a side salad to complete your meal.
How to Store Lemony Artichoke Soup
Once cooled, place any leftover soup in an airtight container. It can be stored in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.
Tips to Make Lemony Artichoke Soup
- For a smoother soup, blend it longer or use a high-speed blender.
- Adjust the amount of lemon to your liking; some may prefer a more pronounced lemon flavor.
- Always taste and adjust the seasoning before serving.
Variation
If you want to make this soup a bit heartier, consider adding cooked chicken or white beans. You can also use fresh artichokes if you prefer; just prepare them properly before adding to the pot.
FAQs
1. Can I use frozen artichokes instead of canned?
Yes, frozen artichokes can work well. Just make sure to thaw and chop them before adding to the soup.
2. How do I make this soup vegan?
This recipe is already vegan if you skip the optional heavy cream. You can use coconut milk for a creamy texture if desired.
3. Can I add other vegetables?
Absolutely! Feel free to add vegetables like carrots or celery for extra flavor and nutrition. Just make sure to chop them small enough so they cook through.
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