Lemony Tuscan Artichoke Soup

Servings:

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

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.