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Leek-And-Artichoke Soup

Leek-and-Artichoke Soup recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 118
Dietary: Vegan
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
  1. 1
    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.
  2. 2
    Clean the leeks thoroughly, slicing the white parts thinly. Peel and mince the garlic cloves.
  3. 3
    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.
  4. 4
    Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  5. 5
    Stir in the quartered potato and the drained artichoke pieces. Pour in 5.5 cups of water and bring to a boil.
  6. 6
    Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes and artichokes are tender.
  7. 7
    Add the peas (fresh or frozen) and simmer for an additional 3-5 minutes until the peas are bright green and tender.
  8. 8
    Remove from heat and stir in the lemon juice, chopped parsley, and mint leaves. Season with salt to taste.
  9. 9
    Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a standard blender, blending carefully.
  10. 10
    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.

Read it online: https://www.chefs-mate.com/recipe/leek-and-artichoke-soup-3/