Artichoke Leek Soup
Today’s dose of culinary medicine is a simple Artichoke Leek Soup. This soup takes a quick 30 minutes to prepare. Artichokes are high in fiber and antioxidants. They’re anti-inflammatory and support liver function. They’re a good source of vitamin C, potassium, and magnesium.
Watch us make it here!
Serves 4
Ingredients
2 tablespoons unsalted butter or avocado oil
2 large leeks, finely sliced (white and pale green parts) about 2 cups
2 cloves garlic, chopped
3 sprigs fresh thyme
1 small russet potato, peeled and chopped
12oz bag frozen artichoke hearts
5 cups vegetable stock
salt and pepper
1 tablespoon fresh lemon juice
Cashew cream, for serving (optional)
Fresh parsley or thyme, for serving (optional)
To make
Heat the butter in a large pot over medium heat. Add the leeks, and season with salt. Cook, stirring often, until the leeks begin to soften and become fragrant. About 5 minutes.
Add the garlic and red pepper. Cook 1 minute more.
Add potato, vegetable broth, artichoke hearts, salt and pepper. Bring to a boil. Reduce heat to medium and simmer for 15 - 20 minutes.
Remove from heat add lemon juice and puree until smooth.
Divide between 4 bowls and top with herbs, oil or cream, salt + pepper to taste.
