Description

A vibrant and creamy Lemony Artichoke Soup that blends tender artichoke hearts, bright lemon flavors, and a touch of cream for a comforting Mediterranean-inspired dish. Perfect as a light meal or elegant starter, this soup is easy to prepare on the stovetop and can be made vegan by swapping the cream.

Ingredients

Soup Base

2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound canned or frozen artichoke hearts, drained and chopped
1 medium potato, peeled and diced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
3/4 teaspoon salt
4 cups vegetable broth

Finishing Touches

1/3 cup fresh lemon juice
1 teaspoon lemon zest
1/2 cup heavy cream or coconut cream
Fresh parsley, finely chopped for garnish (optional)

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat and sauté the finely chopped onion for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant to build the soup’s flavor base.
Add Vegetables and Seasoning: Stir in the chopped artichoke hearts, diced potato, dried thyme, salt, and black pepper, combining everything evenly to infuse seasoning into the vegetables.
Simmer Soup: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low and simmer uncovered for 15 to 20 minutes until the potatoes are tender, softening the vegetables for blending.
Blend Until Smooth: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend, then return the soup to the pot.
Add Lemon and Cream: Return the pot to low heat and stir in the fresh lemon juice, lemon zest, and heavy cream (or coconut cream for vegan option). Warm gently without boiling to combine flavors and keep the cream smooth.
Adjust and Serve: Taste the soup and adjust seasoning if needed. Serve warm garnished with freshly chopped parsley if desired for a burst of color and freshness.

Notes

For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
Adjust the thickness by adding more vegetable broth if you prefer a thinner soup consistency.
Serve with crusty bread or a side salad to make this soup a heartier meal.