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Simple Artichoke Soup

Recipe #205298 | 10 min | 5 min prep | SERVES 2 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Sandy in California

RECIPE BY: Sandy in California

This soup is wonderful and quick to make for a meal starter. Also the best thing when you have a cold. A little spicy, a little citrusy. I've never measured when I make it so the oil, flour and spice amounts are estimates. If you want to make it lower fat you could just add some cornflower and water to the artichoke mix instead of using the flour and olive oil at the beginning (or if you want to make it thicker). This recipe can easily be doubled (and I usually do). Wonderful with toasted sourdough bread.

Posted on: Jan 13, 2007

Print Recipe

Ingredients

  • 1 (14 ounce) can water-packed artichoke hearts
  • 1 (14 ounce) can vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon garlic powder

    • Directions

    1. 1
      Drain and rinse the artichokes.
    2. 2
      Put artichokes and vegetable broth in blender or food processor and blend until completely liquid.
    3. 3
      Warm Olive Oil in a saucepan on med-high heat. Add flour and stir constantly until starting to turn brown. Slowly add the artichoke broth a little bit at a time, stirring constantly so that it doesn't become lumpy.
    4. 4
      Add spices to taste. Cook for 5 minutes. Serve hot.

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    Nutrition Facts

    Serving Size 1 (409g)

    Recipe makes 2 servings

    Calories 243
    Calories from Fat 78 (32%)
    Amount Per Serving %DV
    Total Fat 8.7g 13%
    Saturated Fat 1.4g 6%
    Monounsaturated Fat 5.4g
    Polyunsaturated Fat 1.5g
    Trans Fat 0.0g
    Cholesterol 2mg 0%
    Sodium 861mg 35%
    Potassium 876mg 25%
    Total Carbohydrate 36.5g 12%
    Dietary Fiber 11.4g 45%
    Sugars 4.7g
    Protein 9.9g 19%
    Vitamin A 2185mcg 43%
    Vitamin B6 0.3mg 14%
    Vitamin B12 0.0mcg 0%
    Vitamin C 22mg 36%
    Vitamin E 1mcg 4%
    Calcium 107mg 10%
    Iron 3mg 21%

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