Lemony Tuscan Artichoke Soup
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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