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💪🏾More Protein:
..
Lemony Tuscan Artichoke Soup
Lemon + artichoke lovers are going to be in pure bliss with this bright, zesty, beautiful soup!
Hot soup is very filling and cozy year-round.
Soup helps to stretch the family grocery budget while filling up those bellies with fresh, whole-food ingredients you have carefully chosen yourself.
Thanks to the fresh lemon zest and the artichokes, this soup is bright and light enough to enjoy throughout the springtime and summer months.
I make soup of some sort at least once a week, year-round; it’s quick, easy, nourishing, budget-friendly, and my family always loves it.
Soup is especially great to keep on the stovetop throughout the evening when we have different family members (teenagers and young adults) rolling in at various times after their work, sports, and activities.
I often double or triple my batch so that we have future meals. Soup is ALWAYS better the next day once the flavors have more time to develop.
With full-time working parents + 6 adult/teenage kids at home, I am ALL about the FAST and easy dinner ideas throughout the week. After a long day the very last thing I want to do is spend hours in the kitchen!
The fresh lemon zest really elevates and brightens your soup! Don’t skip it!
🍋 ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your soup a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
🧽Since you’re only using one pan, clean-up is easy too!
🌱Lemony Tuscan Artichoke Soup can easily be made plant based/vegetarian by using vegetable broth and unsweetened coconut milk or cashew milk.
💪🏾More Protein:
Add cooked chopped chicken or flaked salmon.
🥛Use ANY milk of your choice. My personal preferences for this soup are unsweetened coconut milk, unsweetened almond milk, or unsweetened cashew milk.
🧈 How To make your own Ghee
🍗Homemade Bone Broth Recipe
✔️Leftovers stay good in the fridge for up to 5 days.
8 servings
Ingredients:
- 2 Tbsps extra-virgin olive oil, avocado oil, unrefined organic coconut oil, or ghee
- 1 large yellow onion, diced
- 4 ribs celery, sliced
- 4 medium carrots, peeled and sliced
- 4 fresh garlic cloves, chopped
- large pinch red pepper flakes
- 4 medium potatoes, peeled and diced into 1/2 inch cubes
- 2 x 14 oz jars artichoke hearts, drained
- 1/2 cup sun-dried tomatoes, chopped
- 2 Tbsps capers, drained
- 6 cups chicken bone broth
- 2 cups milk of choice
- 1/4 cup Arrowroot powder, gluten-free flour, or cornstarch
- 2 Tbsps fresh lemon juice
- 2 tsp lemon zest
- sea salt and black pepper, to taste
- 4 cups freshly chopped kale or spinach
optional toppings:
- freshly grated Parmesan cheese
- lemon wedges
- red pepper flakes
Instructions:
Heat your oil in a large stock pot or Dutch oven over medium heat.
Saute your onion, celery, carrots, garlic, and red pepper flakes for about 5 minutes.
Add in the diced potatoes, artichokes, sun-dried tomatoes, capers, and chicken bone broth. Bring your soup to a boil then slightly reduce the heat and allow it to gently simmer for 15 minutes, or just until the potatoes are tender.
Meanwhile, in a small bowl, whisk the Arrowroot/flour with 1/2 cup milk until smooth. Then pour this slurry over the rest of your milk and stir to combine well.
Once the potatoes are cooked, drizzle in the milk mixture while stirring and continue to simmer until your soup is creamy, about 5 minutes.
Stir in the fresh kale or spinach, fresh lemon zest and juice then season with sea salt and pepper, to your taste.
Top with freshly grated parmesan, lemon wedges, and additional red pepper flakes if desired.
Enjoy it while it’s hot.
💚Rachel
Lemony Tuscan Artichoke Soup
Persons
8
Ingredients
- 2 Tbsps extra-virgin olive oil, avocado oil, unrefined organic coconut oil, or ghee
- 1 large yellow onion, diced
- 4 ribs celery, sliced
- 4 medium carrots, peeled and sliced
- 4 fresh garlic cloves, chopped
- large pinch red pepper flakes
- 4 medium potatoes, peeled and diced into 1/2 inch cubes
- 2 x 14 oz jars artichoke hearts, drained
- 1/2 cup sun-dried tomatoes, chopped
- 2 Tbsps capers, drained
- 6 cups chicken bone broth
- 2 cups milk of choice
- 1/4 cup Arrowroot powder, gluten-free flour, or cornstarch
- 2 Tbsps fresh lemon juice
- 2 tsp lemon zest
- sea salt and black pepper, to taste
- 4 cups freshly chopped kale or spinach
optional toppings:
- freshly grated Parmesan cheese
- lemon wedges
- red pepper flakes
Instructions
- Heat your oil in a large stock pot or Dutch oven over medium heat.
- Saute your onion, celery, carrots, garlic, and red pepper flakes for about 5 minutes.
- Add in the diced potatoes, artichokes, sun-dried tomatoes, capers, and chicken bone broth.
- Bring your soup to a boil then slightly reduce the heat and allow it to gently simmer for 15 minutes, or just until the potatoes are tender.
- Meanwhile, in a small bowl, whisk the Arrowroot/flour with 1/2 cup milk until smooth. Then pour this slurry over the rest of your milk and stir to combine well.
- Once the potatoes are cooked, drizzle in the milk mixture while stirring and continue to simmer until your soup is creamy, about 5 minutes.
- Stir in the fresh kale or spinach, fresh lemon zest and juice then season with sea salt and pepper, to your taste.
- Top with freshly grated parmesan, lemon wedges, and additional red pepper flakes if desired.
- Enjoy it while it's hot.
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