This Zesty Artichoke Soup is everything you’ve ever needed in a warm and comforting dish. While most of my soups include just a couple of ingredients, I couldn’t resist playing around with different flavors with this one. It includes veggies like leeks, celery, carrots, zucchini, and artichokes, and fresh herbs like dill and chives. The hints of dijon mustard and lemon juice provide a subtle kick of additional flavor. And the cashews create a dreamy, creamy texture.
2 tablespoons extra virgin olive oil
2 cups of leeks, thinly sliced
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped zucchini
1/2 teaspoon sea salt, or to taste
Freshly ground pepper, to taste
3 garlic cloves, minced
1/2 pound Yukon Gold potatoes, chopped
4 cups low sodium organic vegetable broth
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup raw cashews
1 1/2 teaspoon Dijon Mustard
3 tablespoons fresh lemon juice
1/2 cup-1 cup water
1/4 cup chopped, fresh dill
Heat the olive oil in a large pot over medium heat. Add the leeks, celery, carrots, zucchini, salt, and black pepper. Saute, stirring occasionally until the vegetables begin to soften, 8-10 minutes.
Add the minced garlic and saute for 1 minute, then add potatoes and broth. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until the potatoes are tender. Remove from heat.
Stir in the artichokes, and let cool slightly. Transfer 1/3 of the soup to a blender, then add cashews, mustard, and lemon juice. Puree until smooth, then add back to the soup pot and stir. Add the water as needed to reach desired consistency.
Add the dill, stir, and season to taste with salt and pepper. Enjoy! Can be kept in the fridge for 3-4 days, but avoid freezing.