nutritional information

Per 1-cup serving:

  • Calories: 223
  • Protein: 6 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Cholesterol: 5 mg
  • Sodium: 670 mg
  • Fiber: 5 g
  • Sugar: 4 g
Gluten-Free

Garlicky Leek and Artichoke Soup

Garlicky Leek and Artichoke Soup

Serves 6

30 minutes or fewer

A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
  • 2 Tbs. olive oil
  • 2 medium leeks, white parts chopped (2 cups)
  • 9 cloves garlic, peeled
  • 2 cups reduced-sodium vegetable broth
  • 2 9.9-oz. jars water-packed artichoke hearts, rinsed and drained (2 cups) or 1 10-oz. pkg. frozen artichoke hearts, thawed
  • 2 medium boiling potatoes, peeled and cut into 1-inch pieces (¾ cup)
  • 6 fresh thyme sprigs
  • 2 tsp. lemon juice
  • 6 Tbs. prepared basil pesto

1. Heat oil in large saucepan over medium heat. Add leeks and garlic, and sauté 5 minutes, or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme, and 2 cups water; cover, and bring to a boil. Reduce heat to medium-low; season with salt and pepper, if desired; and simmer, partially covered, 20 to 25 minutes, or until potatoes and garlic are very tender.
2. Remove thyme sprigs, and strip remaining thyme leaves into soup pot. Transfer soup to blender or food processor, and blend until smooth. Return to pot and stir in lemon juice. Season with salt and pepper, if desired. Ladle soup into bowls, and garnish each serving with 1 Tbs. prepared pesto.

March 2010 p.52

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comments

this was delicious! i love the flavor balance of the fresh veggies, lemon, and pesto. a perfect light lunch for the first day of summer. i had hot soup, but it seems like it'd be just as good cold. mine also did not turn out nearly as thick as the picture- maybe my potatoes were too small.

ironic3500 - 2012-06-20 18:40:31

This is a delightfully different soup! We didn't have pesto so just added a smidge more lemon and really enjoyed it. It will definitely become a staple from now on!

The Philiraos - 2010-12-12 21:48:43

I liked this soup, but it's important to remember to drain all of the vinegar out if you used artichoke hearts from a can or a jar, or else the soup will be bitter. Also, don't over-do the lemon juice! Really good soup but definitely not the best. I'd give it a 6 out of 10.

Christina D. - 2010-09-19 02:39:20

I absolutely love this soup. I have made it several times. It has become a staple.

Phyllis Bell Miller - 2010-09-12 11:22:55

This is a fantastic soup.Everyone in the family has loved it. It was a great start to an Italian meal!

Lorraine - 2010-06-30 14:51:26