Description
This refreshing Lemony Artichoke Soup combines tender artichoke hearts with bright lemon zest and juice to create a vibrant and creamy Mediterranean-inspired dish. Made with wholesome vegetables and a touch of Greek yogurt or coconut cream for a velvety finish, this soup is perfect as a light lunch or starter. It’s naturally gluten-free and can be adapted to vegan diets by using coconut cream.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 medium Yukon gold potato, peeled and diced
- 1 (14 oz) can artichoke hearts in water, drained and chopped
Liquids and Seasonings
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Optional
- ¼ cup plain Greek yogurt or coconut cream (for creaminess)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced celery. Cook, stirring occasionally, for 5–6 minutes until the vegetables are softened and fragrant.
- Add vegetables and broth: Stir in the diced Yukon gold potato and chopped artichoke hearts. Pour in the low-sodium vegetable broth, then add dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer until tender: Reduce heat to low and let the soup simmer gently for 20–25 minutes, or until the potatoes are fork-tender and cooked through.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or blend partially for a chunkier texture depending on preference.
- Add lemon and creaminess: Stir in the fresh lemon juice and zest. If using, fold in the plain Greek yogurt or coconut cream to add a creamy texture and mild tanginess.
- Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed. Garnish with chopped fresh parsley before serving warm.
Notes
- For added nutrition and flavor, stir in a handful of spinach or kale just before blending.
- This soup pairs wonderfully with crusty artisan bread or a crisp green side salad.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 190
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
