Lemony Tuscan Artichoke Soup
This cozy and vibrant soup blends zesty lemon with artichokes, creamy potatoes, and sun-dried tomatoes for a hearty and comforting bowl full of Tuscan-inspired flavor.
Equipment
- 1 Mixing bowl for arrowroot slurry
- 1 Immersion blender for pureeing soup
- 1 Pressure cooker or Dutch oven used to cook soup
Ingredients
Main ingredients
- 2 Tbsps olive oil, avocado oil, coconut oil, or ghee your choice
- 1 large yellow onion diced
- 4 ribs celery sliced
- 4 medium carrots peeled and sliced
- 4 cloves fresh garlic chopped
- 1 pinch red pepper flakes large pinch
- 4 medium potatoes peeled and diced into ½ inch cubes
- 2 jars artichoke hearts 14 oz each, drained
- ½ cup sun-dried tomatoes chopped
- 2 Tbsps capers drained
- 6 cups chicken bone broth or broth of choice
- 2 cups milk of choice
- ¼ cup arrowroot powder or gluten-free flour or cornstarch
- 2 Tbsps fresh lemon juice
- 2 teaspoon lemon zest
- sea salt and black pepper to taste
- 4 cups fresh kale or spinach chopped
- freshly grated Parmesan cheese for garnish
- lemon wedges to serve
- red pepper flakes optional for serving
Instructions
Instructions
- Heat oil in a pressure cooker or Dutch oven over medium heat until shimmering.
- Add onion, celery, and carrots. Sauté about 5-7 minutes until the onion is translucent.
- Add garlic and red pepper flakes. Stir for 1 minute until fragrant.
- Add potatoes, artichoke hearts, sun-dried tomatoes, and capers. Mix well.
- Pour in broth. Seal the lid and cook on high pressure for 10 minutes. Let naturally release for 10 minutes.
- Open lid and use immersion blender to puree to desired texture.
- Mix arrowroot with ½ cup of milk to create slurry. Stir with remaining milk and pour into soup. Simmer uncovered about 5 minutes to thicken.
- Add chopped kale or spinach, lemon juice, and zest. Season with salt and pepper. Serve hot with Parmesan and lemon wedges.
Notes
Use vegetable broth and non-dairy milk for a vegan version. Freeze leftovers in individual containers for easy reheating.