Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil (or avocado oil, coconut oil, or ghee); 1 large yellow onion, diced; 4 celery ribs, sliced; 4 medium carrots, peeled and sliced; 4 garlic cloves, chopped; Large pinch red pepper flakes; 4 medium potatoes, peeled and diced (½ inch cubes); 2 (14 oz) jars artichoke hearts, drained; ½ cup sun-dried tomatoes, chopped; 2 tbsp capers, drained; 6 cups chicken bone broth; 2 cups milk of choice; ¼ cup arrowroot powder (or gluten-free flour/cornstarch); 2 tbsp fresh lemon juice; 2 tsp lemon zest; Sea salt and black pepper, to taste; 4 cups chopped kale or spinach; Optional Toppings: Freshly grated Parmesan cheese, lemon wedges, extra red pepper flakes

Description

A creamy, comforting, and citrusy soup packed with vegetables and Mediterranean flavors. Perfect for a meatless, budget-friendly dinner.

Ingredients

2 tbsp olive oil (or avocado oil, coconut oil, or ghee)
1 large yellow onion, diced
4 celery ribs, sliced
4 medium carrots, peeled and sliced
4 garlic cloves, chopped
Large pinch red pepper flakes
4 medium potatoes, peeled and diced (½ inch cubes)
2 (14 oz) jars artichoke hearts, drained
½ cup sun-dried tomatoes, chopped
2 tbsp capers, drained
6 cups chicken bone broth
2 cups milk of choice
¼ cup arrowroot powder (or gluten-free flour/cornstarch)
2 tbsp fresh lemon juice
2 tsp lemon zest
Sea salt and black pepper, to taste
4 cups chopped kale or spinach
Optional Toppings: Freshly grated Parmesan cheese, lemon wedges, extra red pepper flakes

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Instructions

In a large pot, heat oil over medium heat. Add onion, celery, carrots, garlic, and red pepper flakes. Sauté for about 5 minutes, until fragrant and softened.
Stir in diced potatoes, artichoke hearts, sun-dried tomatoes, capers, and chicken bone broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
Meanwhile, whisk arrowroot powder with ½ cup of the milk until smooth. Stir in the remaining 1½ cups milk.
Pour the milk mixture into the soup while stirring. Simmer for an additional 5 minutes, until the soup thickens and becomes creamy.
Stir in chopped kale or spinach, lemon zest, and lemon juice. Cook for 1–2 minutes until greens are wilted.
Season to taste with salt and black pepper. Serve hot with optional toppings like Parmesan cheese, lemon wedges, or extra red pepper flakes.

Notes

Use vegetable broth instead of chicken bone broth for a vegetarian version.
Arrowroot powder creates a smooth, gluten-free thickener — cornstarch or GF flour also work well.
This soup stores well in the fridge for up to 4 days and reheats beautifully.
Blend half the soup for a smoother texture, if desired.

Nutrition

Serving Size: 1 bowl
Calories: 240
Sugar: 6g
Sodium: 540mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 5g
Protein: 7g
Cholesterol: 5mg