London Clinic of Nutrition
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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.

Leek soup Leaf


15 minutes

Cooking Time

35 minutes




Dinner, Lunch


  • 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


  1. Prepare your vegetables
  2. Add the leeks and garlic to a pot of boiling water. Cook for approx 2 mins, stirring occasionally
  3. Add the vegetable stock, artichokes and salt. Turn heat up to medium-high and bring to a boil
  4. Reduce heat to medium-low and simmer for approx 25 mins
  5. Wiz everything in a blender or use a hand whisk
  6. Return the pureed soup to the pot. Warm-up over medium heat if needed
  7. Serve in bowls and top with your garnish of choice

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