Description
A bright and creamy Lemony Artichoke Soup combining tender artichoke hearts, Yukon gold potatoes, and a zesty lemon twist. This Mediterranean-inspired vegetarian and gluten-free soup is simple to make on the stovetop and can be made vegan by substituting coconut milk. Perfectly comforting with fresh parsley garnish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 medium Yukon gold potato, peeled and diced
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 4 cups vegetable broth
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream or full-fat coconut milk (optional)
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Vegetables and Broth: Add the diced Yukon gold potato, chopped artichoke hearts, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes or until the potatoes are tender and cooked through.
- Season and Blend: Remove the pot from heat. Stir in the lemon zest, freshly squeezed lemon juice, dried thyme, salt, and black pepper. Use an immersion blender to purée the soup until smooth directly in the pot, or carefully transfer in batches to a blender and blend until creamy.
- Add Cream and Reheat: Return the blended soup to the pot if necessary. Stir in the heavy cream or coconut milk if using, adjusting the consistency and creaminess. Taste and adjust seasoning as needed. Heat the soup gently over low heat to warm through, but do not boil.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm, optionally with crusty bread on the side.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk or omit the cream altogether.
- This soup pairs wonderfully with crusty bread for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use an immersion blender for ease, but a stand blender works well if done in batches.
