Introduction
This Lemony Tuscan Artichoke Soup is bright, cozy, and full of comforting Mediterranean flavors. With tender artichokes, fresh vegetables, leafy greens, and a hint of lemon, it’s a light yet satisfying soup that’s perfect for any season.
Ingredients
- 2 cans (14 oz each) artichoke hearts, drained and chopped
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium potato, diced
- 4 cups vegetable broth
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
- Optional: grated Parmesan for serving
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, artichokes, broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Stir in spinach or kale and cook 2–3 minutes until wilted.
- Add lemon juice, adjust seasoning, and serve warm.
Fresh, zesty, and wonderfully comforting 🍋🥣