Artichoke Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
large
white onion
-
4–6
cloves
garlic
-
2
stalks
celery
-
1
cup
potatoes
-
1
bag (12 ounces)
frozen artichoke hearts
-
3
cups
veggie broth
-
1⅓
teaspoons
kosher salt
-
6
leaves
sage
-
1
squeeze
lemon
-
to taste
black pepper
Optional garnishes
-
¼
cup
sour cream or yogurt
-
to taste
truffle oil
-
to taste
black finishing salt
-
to taste
toasted pine nuts
-
to taste
croutons
-
to taste
vegan cheesy sprinkle
Instructions
- Sauté onion in olive oil over medium-high heat for 3-4 minutes.
- Add garlic and lower heat, cooking until fragrant for 2-3 minutes.
- Add celery and sauté for 1 minute.
- Add potatoes, artichoke hearts, broth, optional cashews, salt, and sage (or thyme).
- Bring to a boil, cover, lower heat, and simmer until potatoes are very tender, about 15 minutes.
- Blend the soup in batches for a full minute each until silky smooth.
- Return the blended soup to the pot over low heat.
- Add lemon juice and swirl in sour cream if using.
- Taste and adjust salt and lemon as needed.
- Serve garnished with thyme, sour cream, truffle oil, and other optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
179
Total fat
8.8g
Total carbohydrates
23.3g
Total protein
5.3g
Sodium
586.7mg
Cholesterol
5mg
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