Description
A vibrant and tangy soup featuring artichoke hearts and fresh greens with a zesty hint of lemon, perfect for a comforting meal.
Ingredients
Scale
- 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
- 2 tablespoons olive oil
- Juice of 1 large fresh lemon
- Crushed red pepper flakes, to taste
- Salt, to taste
- Cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Splash of coconut or almond cream
- Cooked chickpeas or white beans
- Fresh thyme or rosemary
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the finely chopped onion and minced garlic, sautéing for about 3-5 minutes until soft and translucent.
- 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 and cook until wilted, about 2 minutes.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for a chunkier texture.
- Add lemon juice, salt, cracked black pepper, and crushed red pepper to taste; stir to combine.
- For a creamy finish, stir in grated Parmesan cheese or a splash of coconut or almond cream.
Notes
Consider roasting fresh artichokes for enhanced flavor, adding more vegetables for nutrition, and using pre-chopped veggies for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg