Artichoke Soup
, 4
A creamy, dairy-free blended soup of artichoke hearts, potatoes and aromatics, brightened with lemon.
| 2 tablespoons olive oil (or use butter if you prefer) | Sauté onion in olive oil, 3-4 min | Add garlic, cook 2-3 min | Add celery, sauté 1 min | Add potatoes, artichokes, broth, cashews, salt, sage | Boil, cover & simmer 15 min | Blend in 2 batches, 1 min each | Return to pot, add lemon | Taste, adjust salt & lemon | Season with pepper | Serve with thyme & sour cream |
| 1 large white onion, big dice | ||||||||||
| 4-6 garlic cloves, rough chopped | ||||||||||
| 190 g celery, sliced thin | ||||||||||
| 1 cup potatoes, thinly sliced or diced, or sub more artichoke hearts | ||||||||||
| 3 cups artichoke hearts (12-ounce / 340 g bag frozen artichoke hearts, or sub fresh hearts or jarred, see notes) | ||||||||||
| 720 ml veggie broth (or chicken stock) | ||||||||||
| 45 g cashews - optional (see notes) | ||||||||||
| 1 ¼ teaspoon kosher salt | ||||||||||
| 6 sage leaves or 1 tablespoon fresh thyme | ||||||||||
| a squeeze of lemon to taste | ||||||||||
| black pepper to taste |
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