This Leek and Artichoke Soup is a delightful celebration of spring flavors, offering a gentle, earthy taste that warms the soul. The dish highlights the natural sweetness of slow-sautéed leeks paired with the subtle tang of tender artichoke hearts. ItâÂÂs a perfect comfort food for chilly evenings or a light lunch option. The texture is silky and smooth, especially if blended, or chunky if preferred for added rustic appeal. Made with simple, wholesome ingredients like fresh garlic, olive oil, and fresh herbs, this soup is naturally vegan and vegetarian-friendly. ItâÂÂs an ideal meal-prep candidate, holding up well in the fridge for days, making it a practical yet elegant choice for home cooks seeking a nutritious and delicious dish without complicated steps.
Leek And Artichoke Soup
Description
This Leek and Artichoke Soup is a delightful celebration of spring flavors, offering a gentle, earthy taste that warms the soul. The dish highlights the natural sweetness of slow-sautéed leeks paired with the subtle tang of tender artichoke hearts. ItâÂÂs a perfect comfort food for chilly evenings or a light lunch option. The texture is silky and smooth, especially if blended, or chunky if preferred for added rustic appeal. Made with simple, wholesome ingredients like fresh garlic, olive oil, and fresh herbs, this soup is naturally vegan and vegetarian-friendly. ItâÂÂs an ideal meal-prep candidate, holding up well in the fridge for days, making it a practical yet elegant choice for home cooks seeking a nutritious and delicious dish without complicated steps.Directions
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Prepare the acidulated water by adding lemon juice to a bowl of cold water.
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Clean the artichokes, removing tough outer leaves and choke, then cut into quarters and place immediately into the acidulated water to prevent browning.
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Mince the garlic cloves and slice the leeks thinly, washing them thoroughly to remove any grit.
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Peel and thinly slice the new potato.
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Heat the virgin olive oil in a large pot over medium heat.
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Add the sliced leeks and garlic to the pot, sautéing gently for about 5 minutes until softened but not browned.
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Drain the artichokes and add them to the pot along with the sliced potatoes.
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Pour in 5.5 cups of water and bring the mixture to a boil.
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Reduce heat to low, cover, and simmer for 20 minutes until the artichokes and potatoes are tender.
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Add the fresh or frozen peas to the pot and cook for an additional 5 minutes.
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Season with salt to taste.
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Remove from heat and stir in the chopped parsley, mint, and sliced butter lettuce or sorrel.
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Let the soup sit for 2 minutes to wilt the greens slightly before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 200mg9%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 14.0g57%
- Sugars 1.0g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
