A super delicious, creamy soup that has no cream and unbelievable flavor!
Leek, Artichoke and Carrot soup
- 4 large leeks, chopped
- 3 medium carrots, chopped
- 1 can artichoke bottoms (or hearts) chopped fine
- 3 large bay leaves
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a dutch oven on medium heat, heat olive oil and butter; and add leeks.
- Stir till leeks are somewhat tender
- Add broth, carrots and bay leaves
- Lightly season with salt and pepper and allow to cook for 30 on medium heat.
- Add artichoke hearts; allow to cook 15 more minutes
- Remove bay leaves
- Puree soup with immersion blender to desired consistency; add water/broth as needed
- Check seasonings; add 1 teaspoon of dried thyme
- Allow to simmer at least 10 minutes prior to serving
- This recipe calls for carrots; however, they may be eliminated if you are choosing to make a more detoxifying leek soup
- This version is pureed; however, another option is to remove and course grind artichokes and leeks once tender, puree the vegetables and add back to the broth. This will offer a clear broth soup.
- If you prefer a more cream-based soup, add cream at the end of cooking.
- Canned artichoke bottoms work best; if you can’t find bottoms, get artichoke hearts, but keep in mind that the leaves get stringy upon cooking, so you’ll definitely want to puree.
The following is an estimate of nutrients in one cup of soup.