Artichoke Leek Soup
Author: 
Recipe type: Phase 1 • Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 leeks, white part only, cut into 1-inch rounds and well rinsed
  • 3 cloves garlic, chopped
  • 1 can (14 ounces) artichoke hearts, chopped*
  • 1½ cups vegetable stock
  • ½ cup almond milk
  • ½ teaspoon sea salt
  • 1 teaspoon each freshly chopped parsley and oregano
Instructions
  1. Heat the oil in a 2-quart saucepot over medium heat for 2 minutes.
  2. Sauté the leeks over medium heat for 3 minutes, or until they are limp and just starting to brown.
  3. Add the garlic and sauté for 1 minute.
  4. Add the remaining ingredients, and bring the soup to a boil over high heat. Lower to medium heat and simmer for 20 minutes.
  5. Serve immediately.
Notes
* When available, thawed frozen artichoke hearts can be substituted for canned.
Recipe by Recipes for Repair at https://recipesforrepair.com/artichoke-leek-soup/