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Lemony Artichoke Soup

A bright and creamy soup featuring artichoke hearts, potatoes, and lemon for a refreshing taste, perfect for a quick weeknight meal or light lunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium Yukon gold potato, peeled and diced Use for a smooth, creamy texture.
  • 1 14 oz can artichoke hearts, drained and roughly chopped Can substitute with frozen artichokes, thawed and drained.
  • 4 cups vegetable broth Use vegetable broth for a vegan option.
  • 1 teaspoon lemon zest Add more lemon for a brighter flavor.
  • 3 tablespoons freshly squeezed lemon juice Add after blending for brightness.
  • 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) For a dairy-free option, use coconut milk.
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. 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.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced Yukon gold potato, chopped artichoke hearts, and pour in the vegetable broth.
  4. 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.
  5. Remove the pot from heat. Stir in the lemon zest, freshly squeezed lemon juice, dried thyme, salt, and black pepper.
  6. 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.
  7. Return the blended soup to the pot if necessary. Stir in the heavy cream or coconut milk if using, adjusting the consistency and creaminess.
  8. Taste and adjust seasoning as needed. Heat the soup gently over low heat to warm through, but do not boil.
  9. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm, optionally with crusty bread on the side.

Notes

Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 4 days. Reheat on the stove over low heat and stir until warm. For longer storage, freeze in a freezer-safe container for up to 3 months. Add spinach or kale at the end for a green twist, or stir in grated Parmesan instead of cream for a cheesy version.