Artichoke and Leek Soup
A healthy soup high in vitamin C, vitamin K, folate, phosphorus, and magnesium to support an anti-inflammatory diet.
Our Artichoke and Leek Soup is perfect for either lunch or dinner.
INGREDIENTS
- 2 leeks (white parts only)
- 2 jars of artichoke hearts, chopped
- 3 cloves of garlic, grated
- 350ml non-dairy milk
- 250ml vegetable stock
- A pinch of sea salt
- 1 tsp freshly chopped parsley or dill
METHOD
- Prepare your vegetables
- Add the leeks and garlic to a pot of boiling water. Cook for approx 2 mins, stirring occasionally
- Add the vegetable stock, artichokes and salt. Turn heat up to medium-high and bring to a boil
- Reduce heat to medium-low and simmer for approx 25 mins
- Wiz everything in a blender or use a hand whisk
- Return the pureed soup to the pot. Warm-up over medium heat if needed
- Serve in bowls and top with your garnish of choice
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