Easy Artichoke Soup

Go beyond steamed artichokes with this simple-to-make soup, which is luxuriously creamy even though it’s dairy-free.


2 Tbsp. olive oil
1 large yellow onion, cut into inch pieces
1 12-oz. russet potato, cut into inch pieces
6 garlic cloves, sliced
4 c. reduced-sodium chicken
or vegetable broth
2 8-oz. packages frozen
artichoke hearts, thawed
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
Salt and pepper to taste

1. In a large saucepan or a small stockpot over medium-high heat, warm olive oil.

2. Add onion and cook, stirring occasionally, until beginning to brown, about 4 minutes.

3. Add potato and garlic and cook, stirring occasionally, until beginning to brown, about 3 minutes.

4. Add broth and artichokes. Bring to a boil, reduce to a simmer, and cook until vegetables are very tender, about 5 minutes.

5. Add dill and parsley and purée in a blender or a food processor. Add salt and pepper to taste and serve.

Makes 8 (1-cup) servings.

Nutritional information per -serving: 108 calories, 3.9 g fat, 4.6 g protein, 15.6 g carbohydrates, 312 mg sodium, 3.4 g dietary fiber.


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