Garlicky Leek and Artichoke Soup
Garlicky Leek and Artichoke Soup is a soup that serves 6. For $1.94 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 22g of fat, and a total of 317 calories. 5720 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of artichoke hearts, vegetable broth, leeks, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Winter. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 84%, this dish is amazing. Similar recipes are artichoke leek frittata, Artichoke And Leek Lasagna, and Artichoke And Leek Frittata.
Servings: 6
Ingredients:
2 9.9-oz. jars water-packed artichoke hearts, rinsed and drained (2 cups) or 1 10-oz. pkg. frozen artichoke hearts, thawed
6 Tbs. prepared basil pesto
9 cloves garlic, peeled
2 medium leeks, white parts chopped (2 cups)
2 tsp. lemon juice
2 Tbs. olive oil
2 medium boiling potatoes, peeled and cut into 1-inch pieces (¾ cup)
6 fresh thyme sprigs
2 cups reduced-sodium vegetable broth
Equipment:
sauce pan
pot
food processor
blender
bowl
ladle
Cooking instruction summary:
1. Heat oil in large saucepan over medium heat. Add leeks and garlic, and sauté 5 minutes, or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20 to 25 minutes, or until potatoes and garlic are very tender. 2. Remove thyme sprigs, and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor, and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls, and garnish each serving with 1 Tbs. prepared pesto.
Step by step:
1. Heat oil in large saucepan over medium heat.
2. Add leeks and garlic, and sauté 5 minutes, or until leeks are softened and translucent.
3. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20 to 25 minutes, or until potatoes and garlic are very tender.
4. Remove thyme sprigs, and strip remaining thyme leaves into soup pot.
5. Transfer soup to blender or food processor, and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls, and garnish each serving with 1 Tbs. prepared pesto.
Nutrition Information:
covered percent of daily need
