Ingredients
Scale
- 4 fresh artichokes
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth, low-sodium
- 1/2 cup cream (or coconut cream)
- juice of 1 lemon, freshly squeezed
Instructions
- Start by trimming your fresh artichokes. Cut off the top third and snip off any sharp tips from the leaves. Remove the outermost tough leaves until you reach tender ones. Cut them in half and scoop out those fuzzy chokes in the center.
- In a large pot over medium heat, melt 2 tablespoons of butter or olive oil. Add one diced onion and sauté until translucent, about 5 minutes. Toss in 3 minced garlic cloves and stir until fragrant, about 30 seconds.
- Add your prepared artichokes to the pot along with 4 cups of vegetable broth. Bring it to a simmer and cook until they’re tender, approximately 20 minutes.
- Once cooked through, remove from heat and let cool slightly. Carefully transfer everything into a blender and blend until smooth.
- Return blended soup back to the pot over low heat. Stir in half a cup of cream (or coconut cream) and juice from one lemon. Let it warm through for another 5 minutes.
- Ladle into bowls and garnish with freshly chopped parsley or croutons for crunch before serving immediately.
Notes
Store leftovers in an airtight container.
Reheat gently on the stovetop.
Serve with crusty bread slices.
Add lemon juice for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg