Directions:
- In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
- In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.04 Kcal (800 kJ) | ||
| Calories from fat | 113.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 19% | |
|---|---|---|---|
| Cholesterol | 4.81mg | 2% | |
| Sodium | 136.77mg | 6% | |
| Potassium | 263.17mg | 6% | |
| Total Carbs | 16.57g | 6% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 119.64 Kcal (501 kJ) | ||
| Calories from fat | 70.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 19% | |
|---|---|---|---|
| Cholesterol | 3.01mg | 2% | |
| Sodium | 85.65mg | 6% | |
| Potassium | 164.81mg | 6% | |
| Total Carbs | 10.38g | 6% | |
| Sugars | 4.78g | 31% | |
| Dietary Fiber | 1.69g | 11% | |
| Protein | 2.67g | 9% | |
| Vitamin C | 8.9mg | 24% | |
| Calcium | 77.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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