Description
A creamy and refreshing soup with bright lemon flavors and artichokes, perfect for a comforting meal or a light starter.
Ingredients
- 1 can artichoke hearts, drained and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 lemon, juiced and zested
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent.
- Add the chopped artichoke hearts and cook for an additional 3-4 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Stir in the heavy cream, lemon juice, and lemon zest. Season with salt and pepper.
- Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender).
- Serve warm, garnished with fresh parsley.
Notes
For a vegan option, substitute heavy cream with coconut milk or a plant-based alternative. Add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian