Description
This Lemony Artichoke Soup is a vibrant, creamy vegan soup packed with the bright flavors of lemon and tender artichoke hearts. Made with simple ingredients like Yukon gold potatoes, garlic, and vegetable broth, this Mediterranean-inspired soup is blended to a smooth, velvety texture with a hint of coconut milk. Perfect as a light lunch or an elegant starter, it’s easy to prepare on the stovetop and garnished with fresh parsley for an inviting finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (15-ounce) can artichoke hearts, drained and chopped
- 1 medium Yukon gold potato, peeled and diced
- 4 cups vegetable broth
- Zest and juice of 1 large lemon
- 1/2 cup full-fat canned coconut milk (or heavy cream)
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent, creating a flavorful base for the soup.
- Add Seasonings and Garlic: Stir in the minced garlic, salt, black pepper, and crushed red pepper flakes. Cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add Vegetables: Add the chopped artichoke hearts and diced Yukon gold potato to the pot, stirring to combine with the aromatics and seasonings.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer gently for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or leave some chunks for added texture according to your preference.
- Add Lemon and Cream: Stir in the lemon zest, lemon juice, and coconut milk to add a bright, creamy finish. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately for a comforting and tangy meal.
Notes
- For a richer, creamier texture, substitute coconut milk with heavy cream.
- Frozen artichoke hearts can be used; just thaw and drain before adding.
- Add a handful of fresh spinach at the end of cooking for extra nutrients and color.
- Adjust crushed red pepper flakes to control the spiciness of the soup.
