Description
A creamy and flavorful artichoke soup that is perfect for any occasion.
Ingredients
- 2 cans of artichoke hearts, drained and chopped
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the chopped artichoke hearts and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean