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Lemony Tuscan Artichoke Soup

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A bright and invigorating soup that captures Mediterranean flavors with tender artichokes, vibrant greens, and zesty lemon.

Ingredients

Scale
  • 1 medium onion, finely chopped
  • 3–4 cloves garlic, minced
  • 12 oz artichoke hearts, fresh or 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 until combined but leave some pieces intact.
  7. Add in the lemon juice, salt, cracked black pepper, and crushed red pepper to taste; stir until thoroughly combined.
  8. Stir in the grated Parmesan cheese or a splash of coconut/almond cream before serving.

Notes

For best results, sauté garlic and onion slowly for caramelization and adjust seasoning before serving.

Nutrition

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