Description
A refreshing and flavorful soup that combines the bright taste of lemon with the earthy flavor of artichokes.
Ingredients
Scale
- 2 cans of artichoke hearts, drained and chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped artichoke hearts and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, lemon juice, and lemon zest.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust the lemon juice according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Lemony Tuscan Artichoke Soup