Vegan Leek & Garlic Artichoke Soup |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from a recipe in the Vegetarian Times, this is a great soup to celebrate the fresh flavours of spring artichokes and leeks. Ingredients:
3 leeks, chopped |
12 cloves garlic, peeled, divided |
2 cups vegetable broth |
2 cups water |
1 (9.9-oz) jar water-packed artichoke hearts, drained |
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces |
6 sprigs thyme |
1/2 tsp thyme leaves |
1 tbsp lemon juice |
Directions:
1. Saute leeks and 10 cloves garlic for 5 minutes in a large pot using a small amount of water, until leeks are softened.
2. Add broth, water, artichokes, potatoes, and thyme sprigs.
3. Bring to a boil, then reduce heat, season with salt and pepper and simmer, partially covered, for 25 minutes.
4. Remove thyme sprigs.
5. Transfer soup to blender and add remaining garlic and thyme leaves.
6. Blend until smooth.
7. Return to the pot and stir in lemon juice.
8. Add more salt and pepper if needed, and serve.
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