Lemony Tuscan Artichoke Soup
A delightful and nourishing soup bursting with flavors of garlic, lemon, and tender artichoke hearts, perfect for any cozy meal.
Ingredients
Main Ingredients
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 12 oz artichoke hearts (fresh or thawed from frozen)
- 2 cups baby spinach or kale (fresh)
- 4 cups vegetable broth preferably high quality
- 2 tablespoons olive oil
- 1 large fresh lemon, juice about 2 tablespoons
- Crushed red pepper flakes, to taste
- Salt, to taste
- Cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- splash coconut or almond cream
- Cooked chickpeas or white beans
- Fresh thyme or rosemary
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes, until they become soft, translucent, and fragrant.
- Stir in the artichoke hearts and allow them to soften for several minutes.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Toss in the fresh spinach or kale. Cook until wilted, about 2 minutes.
- Use an immersion blender to puree the soup until smooth, or blend until combined for a chunkier texture.
- Add the lemon juice, salt, cracked black pepper, and crushed red pepper to taste. Stir until fully combined.
- For a luxurious texture, stir in the grated Parmesan cheese or the coconut/almond cream.
Notes
Use high-quality vegetable broth for a deeper flavor. If desired, blend in soaked cashews for extra creaminess.