Description
This Lemony Artichoke Soup is a creamy and flavorful vegetarian soup perfect for spring. With the bright zest of lemon and the earthy richness of artichokes, this Mediterranean-inspired soup is both comforting and refreshing.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium Yukon gold potato, peeled and diced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 4 cups vegetable broth
- zest and juice of 1 large lemon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- salt and black pepper to taste
- 1/4 cup heavy cream (optional)
For Garnish:
- fresh chopped parsley
Instructions
- Heat the olive oil: In a large pot over medium heat, add the diced onion and cook until softened.
- Add aromatics: Stir in the garlic and cook until fragrant.
- Cook vegetables: Add carrot, potato, artichoke hearts, broth, lemon zest, lemon juice, thyme, and dill. Simmer until vegetables are tender.
- Puree the soup: Use an immersion blender or transfer to a blender to puree until smooth.
- Finish the soup: Stir in optional heavy cream, season with salt and pepper.
- Serve: Ladle into bowls, garnish with parsley, and enjoy!
Notes
- For a vegan version, omit the heavy cream or use coconut milk.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
