Creamy Artichoke Soup

Name: Creamy Artichoke Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams artichoke hearts, coarsely chopped; 2 Tbsps lemon juice; 237 milliliters lowfat yogurt, divided; 2 Tbsps olive oil; 237 milliliters frozen chopped onions, thawed; 2 Tbsps prepared pesto sauce; 4 servings Salt and freshly ground pepper; 907 grams box low-sodium vegetable broth

Creamy Artichoke Soup is a gluten free, primal, and vegetarian soup. This recipe serves 4. One portion of this dish contains around 6g of protein, 29g of fat, and a total of 376 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of artichoke hearts, olive oil, pesto sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large stockpot, heat the oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions and saute until soft and translucent, about 3 minutes.

Ingredients you will need

Onion

Add the artichoke hearts, season with salt and pepper and saute another 5 minutes.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

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.

Ingredients you will need

Broth

Equipment you will use

Immersion Blender

Blender

Whisk in 3/4 cup yogurt and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Yogurt

Equipment you will use

Whisk

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.

Ingredients you will need

Lemon Juice