Garlicky Leek and Artichoke Soup – 25g Carbs, 5g Fiber, 4g Sugars
From: Vegetarian Times, March 2010, page 52
A light artichoke soup get a blast of flavor from a swirl of basil
pesto. If the soup seems too thick when blended, simply add a
little more water or broth to the mixture until the desired
consistency.
Serves: 6
Gluten Free
30 minutes or fewer
2 Tbsp Olive Oil
2 medium leeks white parts, chopped (2 cups)
9 cloves garlic, peeled
2 cups reduced sodium vegetable broth
2 9.9oz jars water-packed artichoke hearts, rinsed and drained (2cups) OR
1 10oz pkg frozen artichoke hearts, thawed
2 medium boiling potatoes, peeled and cut into 1-inch pieces (3/4 cup)
6 fresh thyme sprigs
2 tsp lemon juice
2 Tbsp prepared basil pesto
1. Heat oil in large saucepan over medium heat. Add leek and garlic,
and saute 5 minutes, or until leeks are softened and translucent. Add
broth, artichokes, potatoes, thyme and 2 cups water; cover, and bring
to a boil. Reduce heat to medium low; season with salt and pepper, if
desired; and simmer, partially covered 20 – 25 minutes, or until
potatoes and garlic are very tender.
2. Remove thyme sprigs, and strip remaining thyme leaves into soup
pot. Transfer soup to blender or food processor, and blend until
smooth. Return to pot and stir in lemon juice. Season with salt and
pepper, if desired. Ladle soup into bowls, and garnish each with
1 Tbsp prepared pesto.
Serves: 6
Serving Size: 1 cup
Nutrition per Serving: 233 Calories, 12g Total Fat, 2g Saturated Fat,
5mg Cholesterol, 670mg Sodium, 25g Total Carbs, 5g Dietary Fiber,
4g Sugars, 6g Protein
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