Artichoke Soup

Artichoke SoupDairy Free, Gluten Free, Cholesterol / Heart Friendly, Low Fat, High Fiber

Serves 6-8

  • 3x – 12oz bags of frozen artichoke hearts (thawed) or cans of artichoke hearts
  • 4 leeks, white (bulb) part only
  • 4-6 cups stock, hearty vegetable stock or chicken
  • 1 tbsp minced garlic (~4-5 cloves)
  • 1 tsp freshly ground pepper
  • 1/2 tsp sea salt
  • 1 Tbsp olive oil

This is my FAVORITE soup in the Whole Wide World!! Hope you enjoy it!

I make mine without cream/dairy, and without potatoes.  I add extra artichokes so there’s fuller flavor and once fully blended, it’s still so hearty but not too heavy.  Heaven. In. A. Bowl.

  1. Chop leeks.  Mince garlic if not pre-minced.
  2. In large pot or stockpot, heat olive oil over medium-high heat.  Once warm, add garlic and chopped leeks.  Saute until translucent – for about 2-3 minutes.
  3. Add artichoke hearts.  Saute for 1-2 more minutes.
  4. Add stock – just enough so that it covers the amount of veggies in your pot.
  5. Turn up heat to high.  Add pepper and salt.
  6. Bring soup to boil.  Boil for 1 minute.
  7. Cover pot with a top and reduce heat to a simmer (medium-low heat), and let simmer for about 20 minutes.
  8. Turn off heat. Blend with immersion blender or transfer to blender and blend until smooth.
  9. Add salt and pepper to taste.
  10. Enjoy my favorite soup in the whole wide world!!




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