Description
This vibrant and creamy Lemony Artichoke Soup is a comforting vegan delight, packed with tender artichokes, potatoes, and a refreshing hint of lemon. Perfect for a light lunch or starter, this Mediterranean-inspired soup blends hearty vegetables with zesty citrus notes and smooth coconut milk, delivering a nourishing and flavorful experience that’s both satisfying and easy to make on the stovetop.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
Main Ingredients
- 1 medium russet potato, peeled and diced
- 4 cups vegetable broth
- 1 (14-ounce) can artichoke hearts, drained and chopped
Flavorings and Creaminess
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup full-fat coconut milk or heavy cream
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until the onion becomes soft and translucent. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
- Cook the Potatoes: Add the peeled and diced russet potato to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 12 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Artichokes: Stir in the chopped artichoke hearts and cook the mixture for another 5 minutes to allow flavors to meld and warm the artichokes through.
- Blend the Soup: Remove the pot from heat and use an immersion blender directly in the pot to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
- Add Lemon and Cream: Stir in the lemon zest, fresh lemon juice, and the coconut milk or heavy cream to add a bright citrus note and creamy texture. Season the soup with salt and black pepper to taste.
- Reheat and Serve: Return the pot to low heat to gently warm the soup if needed, taking care not to boil it after adding the cream. Serve hot, garnished with chopped fresh parsley for a fresh finishing touch.
Notes
- You can substitute canned artichoke hearts with frozen ones; just make sure they’re fully thawed and drained before adding.
- For an extra tangy flavor, feel free to add more fresh lemon juice according to your taste preferences.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make it gluten-free, ensure the vegetable broth is certified gluten-free.
