Creamy Artichoke Soup
This creamy artichoke soup is made with leeks, garlic, Yukon Gold potatoes and steamed artichoke hearts, simmered in vegetable broth and blended smooth right in the pot. The potatoes give it a thick, velvety body, so it turns out creamy with or without the optional cashew cream. One pot makes 7 to 8 servings, enough for a bowl now and leftovers later in the week.
Servings 8 servings
Equipment
- Large soup pot
- Immersion blender
Ingredients
- 3 organic garlic cloves, minced large
- 1 bunch organic leeks, white part only, thinly sliced
- 1 tbsp avocado oil optional
- 4 medium organic Yukon Gold potatoes, sliced
- 1 cup fresh or frozen artichoke hearts, steamed and roughly chopped soak overnight if they contain citric acid
- 4 cups vegetable broth
- ¼ tsp freshly ground black pepper
- 1 tsp sea salt
- 1 tsp dried dill
- 1 tsp organic chives, chopped for serving
Cashew Cream
- ½ cup raw cashews optional
- ¾ cup water
Instructions
- Gently warm the oil in your soup pot over medium heat.
- If you are not cooking with oil, add a tablespoon of vegetable broth to the pot instead. Add the leeks and cook for 5 to 7 minutes, stirring often.
- Stir in the garlic and cook for 1 more minute.
- Add the potatoes and cook for 5 minutes.
- Add the artichokes and the broth, and season with salt and pepper. Bring to a boil, then lower the heat to a simmer.
- Cook uncovered for 20 to 30 minutes, until the vegetables are tender.
- Use a handheld immersion blender to puree the soup right in your pot. Add the dried dill and mix it in. I use an immersion blender because it saves me from pouring the soup into a blender and back into the pot, and it leaves fewer dishes to wash.
- If you are using cashew cream, blend ½ cup of cashews with ¾ to 1 cup of water, depending on how thick you like it. This soup can also be made without the cashew cream.
- Stir in your cashew cream.
- Pour into bowls and sprinkle with chives.
