Description
This Lemony Tuscan Artichoke Soup is a comforting and flavorful dish packed with tender artichoke hearts, hearty potatoes, and vibrant kale, all brightened with fresh lemon juice and zest. Perfect for a cozy meal, this soup combines simple ingredients with Italian-inspired herbs and spices to create a light yet satisfying bowl of goodness.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Main Ingredients
- 2 cans (14 oz each) artichoke hearts, drained and quartered
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 2 cups water
- 1 tsp dried thyme
Flavor & Greens
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup kale, chopped
- 1/4 cup fresh parsley, chopped
Optional Garnish
- Grated Parmesan cheese
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, allowing the flavors to develop.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Season: Sprinkle in the salt, black pepper, and red pepper flakes. Stir well to evenly coat the onion and garlic mixture with the seasonings.
- Add vegetables: Add the drained and quartered artichoke hearts along with the diced potato to the pot. Stir to combine with the onion mixture.
- Add liquids and herbs: Pour in the vegetable broth and water, then add the dried thyme. Raise the heat to bring the mixture to a boil.
- Simmer soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for about 20 minutes until the potatoes are tender.
- Add lemon and greens: Stir in the lemon zest and fresh lemon juice for a bright, tangy flavor. Then add the chopped kale and cook for another 5 minutes, allowing the kale to wilt.
- Finish and adjust: Taste the soup and adjust seasoning if needed. Stir in the fresh parsley for added freshness.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Enjoy the comforting flavors of this Tuscan-inspired soup.
Notes
- Use fresh lemon zest and juice for the best bright citrus flavor.
- For a creamier texture, partially blend the soup before adding the kale.
- Parmesan cheese garnish is optional, omit for a vegan version.
- Adjust red pepper flakes to control the heat level according to your preference.
- Leftovers keep well in the refrigerator for up to 3 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
Keywords: artichoke soup, Tuscan soup, lemon soup, kale soup, vegetarian soup, Italian soup
