Description
This Lemony Tuscan Artichoke Soup is a vibrant, creamy, and nourishing dish perfect for a light lunch or starter. Combining tender artichoke hearts, fresh greens, and a bright splash of lemon juice, this soup delivers a delightful balance of earthy and zesty flavors. Enhanced with Parmesan cheese or a vegan cream alternative, it’s suitable for various dietary preferences and offers a comforting yet refreshing meal in just 30 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 12 oz artichoke hearts (fresh or thawed from frozen)
- 2 cups baby spinach or kale, fresh
Liquids & Fats
- 4 cups vegetable broth (preferably high quality)
- 2 tablespoons olive oil
- Juice of 1 large fresh lemon (about 2 tablespoons)
- Splash of coconut or almond cream (for vegan richness)
Seasonings & Additions
- Crushed red pepper flakes, to taste
- Salt, to taste
- Cracked black pepper, to taste
- 1/4 cup grated Parmesan cheese (omit for vegan version)
- Cooked chickpeas or white beans (for protein boost)
- Fresh thyme or rosemary (for herbal flair)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they are translucent and fragrant, about 3-5 minutes. This creates the aromatic foundation for the soup.
- Cook the Artichokes: Add the artichoke hearts to the pot, stirring well to combine with the sautéed onion and garlic. Allow them to soften over several minutes to enhance their mild, nutty flavor and integrate with the aromatics.
- Add Broth and Greens: Pour in the vegetable broth and bring the mixture to a gentle simmer. Once simmering, stir in the fresh baby spinach or kale and cook until just wilted, approximately 2 minutes, preserving the vibrant color and freshness.
- Blend Until Creamy: Using an immersion blender directly in the pot, or carefully transferring the soup to a high-speed blender, puree the mixture until smooth and creamy while leaving some texture for a satisfying mouthfeel and rustic feel.
- Brighten with Lemon and Season: Stir in the fresh lemon juice along with salt, cracked black pepper, and crushed red pepper flakes to taste. If desired, mix in the grated Parmesan cheese to add a salty depth and creamy richness. Optionally, add a splash of coconut or almond cream for vegan richness and cooked chickpeas or white beans for extra protein. Garnish with fresh thyme or rosemary for an herbal finish.
Notes
- For a vegan version, omit the Parmesan cheese and add coconut or almond cream for richness.
- Add cooked chickpeas or white beans to boost protein content.
- Adjust the amount of crushed red pepper flakes based on your desired spice level.
- Use fresh lemon juice for the best bright, tangy flavor.
- This soup can be served as a starter or a light main course alongside crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
