Description
A bright and flavorful Lemony Tuscan Artichoke Soup featuring tender artichoke hearts, hearty potatoes, and nutrient-rich kale simmered with fresh lemon zest and juice. This comforting vegetarian soup blends fragrant herbs and a hint of spice to create a perfect light meal or appetizer.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Main Ingredients
- 2 cans (14 oz each) artichoke hearts, drained and quartered
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
Finishing Touches
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup kale, chopped
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat olive oil and cook onion: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Season spices: Season the mixture with salt, freshly ground black pepper, and red pepper flakes. Stir well to evenly combine the flavors.
- Add artichokes and potato: Add the drained and quartered artichoke hearts along with the peeled and diced potato. Stir to mix everything thoroughly.
- Add liquids and thyme: Pour in the vegetable broth and water, then add the dried thyme. Bring the soup to a boil over high heat.
- Simmer soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the potato is tender when pierced with a fork.
- Add lemon and kale: Stir in the lemon zest and fresh lemon juice. Add the chopped kale and cook uncovered for another 5 minutes until the kale wilts.
- Adjust seasoning and add parsley: Taste the soup and adjust the seasoning as needed. Then stir in the freshly chopped parsley for a fresh burst of flavor.
- Serve and garnish: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately and enjoy!
Notes
- For a creamier texture, blend part or all of the soup before adding kale.
- You can substitute fresh artichokes for canned if available, but adjust cooking time accordingly.
- Use low-sodium vegetable broth to control salt levels.
- Omit Parmesan cheese to keep the soup vegetarian; for vegan options, use a plant-based cheese or nutritional yeast.
- The red pepper flakes add gentle heat; adjust to your spice preference.