Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 2 cans (14 oz each) artichoke hearts, drained and chopped
- ½ cup sun-dried tomatoes, sliced
- 32 oz chicken stock or vegetable broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and freshly cracked black pepper, to taste
- 1 cup fresh spinach or kale, chopped
- ½ cup heavy cream or dairy-free alternative
- 1 cup grated Parmesan or vegan cheese alternative
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the diced onion, celery, garlic, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the chopped artichoke hearts and sun-dried tomatoes. Pour in the chicken stock or vegetable broth, then add the lemon juice and zest. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes, allowing the flavors to blend seamlessly.
- Add the chopped spinach or kale to the pot and stir until the greens wilt. Pour in the heavy cream (or your chosen dairy-free alternative) and continue to simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper to taste.
- Turn off the heat and stir in the grated Parmesan or vegan cheese alternative until it melts smoothly into the soup.
- Serve hot, garnished with extra cheese, a drizzle of olive oil, or a sprinkle of fresh herbs like basil or parsley.
Notes
Customize the soup with your favorite veggies or add toasted pine nuts for extra crunch. This soup can be made in advance and tastes even better the next day.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 40mg