Artichoke, Leek, Potato and Garlic Soup
572
Love artichoke? Love leek? Love Potato? Love Garlic? Or Love them all? You should try this soup, it was so quick and easy to make, and it was so smooth and creamy without any milk or cream; and the soup tastes very refreshing and light, enjoy this yummy and guilt-free recipe, it can be served warm, at room temperature or chilled!
Ingredients
| 2 | tablespoons |
canola oil
or any vegetable oil |
|
| 2 | each |
leeks
medium size, white parts only, chopped |
* |
| 10 | cloves |
garlic
peeled |
|
| 2 | cups |
stock
vegetable, prefer low-salt |
|
| 2 | cups |
artichoke hearts
jared, marinated, rinsed and drained |
* |
| 4 | small |
potatoes
peeled, and cut into 1 inch cubes, or 2 medium size |
|
| 6 | each |
thyme sprigs
|
* |
| 2 | teaspoons |
lemon juice
|
|
| 6 | tablespoons |
basil pesto
basil |
* |
Directions
Heat oil in large saucepan over medium heat.
Add leeks and garlic, and sauté 6 minutes, or until leeks are softened and translucent.
Stir in vegetable broth, artichoke hearts, potatoes, thyme and 2 cups of water, cover, and bring to a boil.
Reduce heat to medium-low, season with salt and pepper, and simmer, partially covered, 25 minutes, or until potatoes and garlic are very tender.
Remove thyme sprigs, transfer soup to blender, and blend until smooth.
Return to pot and stir in lemon juice. Season with salt and pepper.
Divide soup evenly into bowls, and garnish each serving with 1 tablespoon prepared basil pesto.
Serve warm or chilled.
Nutrition Facts
Serving Size 186g (6.6 oz)Amount per Serving
Calories 14531% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 265mg
11%
Total Carbohydrate
7g
7%
Dietary Fiber 2g
7%
Sugars g
Protein
8g
Vitamin A 0%
•
Vitamin C 19%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
