This Leek-and-Artichoke Soup is a celebration of spring flavors, combining the mild sweetness of leeks with the distinct, nutty taste of artichoke hearts. The addition of fresh mint and parsley lifts the dish, providing a bright, aromatic finish that cuts through the richness. Smooth and velvety when blended, it offers a comforting texture perfect for chilly evenings or as a light starter for a larger feast. It’s a vegan-friendly dish that relies on olive oil and fresh herbs for depth rather than heavy creams, making it a healthy yet indulgent option. Ideal for meal prep, this soup keeps well in the refrigerator and often tastes even better the next day as the flavors meld together.
Leek-And-Artichoke Soup
Description
This Leek-and-Artichoke Soup is a celebration of spring flavors, combining the mild sweetness of leeks with the distinct, nutty taste of artichoke hearts. The addition of fresh mint and parsley lifts the dish, providing a bright, aromatic finish that cuts through the richness. Smooth and velvety when blended, it offers a comforting texture perfect for chilly evenings or as a light starter for a larger feast. It's a vegan-friendly dish that relies on olive oil and fresh herbs for depth rather than heavy creams, making it a healthy yet indulgent option. Ideal for meal prep, this soup keeps well in the refrigerator and often tastes even better the next day as the flavors meld together.Directions
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Prepare the artichokes by trimming the stems and outer leaves; remove the choke if using whole artichokes and chop the hearts into chunks. Place them in a bowl of acidulated water to prevent browning.
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Clean the leeks thoroughly, slicing the white parts thinly. Peel and mince the garlic cloves.
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Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook until softened and translucent, about 5-7 minutes.
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Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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Stir in the quartered potato and the drained artichoke pieces. Pour in 5.5 cups of water and bring to a boil.
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Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes and artichokes are tender.
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Add the peas (fresh or frozen) and simmer for an additional 3-5 minutes until the peas are bright green and tender.
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Remove from heat and stir in the lemon juice, chopped parsley, and mint leaves. Season with salt to taste.
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Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a standard blender, blending carefully.
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Serve hot, garnished with the sliced butter lettuce or sorrel strips for a fresh crunch.
Nutrition Facts
Servings 5 cups
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.6g3%
- Sodium 150mg7%
- Total Carbohydrate 18g6%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
