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Lemony Tuscan Artichoke Soup

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A creamy and vibrant soup featuring artichokes, spinach, and zesty lemon notes, perfect for a light lunch or comforting dinner.

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 (about 2 tablespoons)
  • 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 (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add the finely chopped onion and minced garlic; sauté for about 3-5 minutes until soft and translucent.
  3. Stir in the artichoke hearts, allowing them to soften for several minutes.
  4. Pour in the vegetable broth and bring to a gentle simmer.
  5. Toss in the fresh spinach or kale, cooking until just wilted, about 2 minutes.
  6. Use an immersion blender to puree the soup until smooth or blend it until combined but leave some pieces intact.
  7. Add lemon juice, salt, cracked black pepper, and crushed red pepper to taste; stir until combined.
  8. For a luxurious texture, stir in the grated Parmesan cheese or coconut/almond cream.

Notes

Use fresh artichokes for the best flavor; frozen can work in a pinch. Adjust seasonings throughout the cooking process for balanced flavors.

Nutrition

Find it online: https://yummyfirst.com/lemony-tuscan-artichoke-soup/