Artichoke Leek Soup
Recipe type: Phase 1 • Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Heat the oil in a 2-quart saucepot over medium heat for 2 minutes.
- Sauté the leeks over medium heat for 3 minutes, or until they are limp and just starting to brown.
- Add the garlic and sauté for 1 minute.
- Add the remaining ingredients, and bring the soup to a boil over high heat. Lower to medium heat and simmer for 20 minutes.
- Serve immediately.
* When available, thawed frozen artichoke hearts can be substituted for canned.
Recipe by Recipes for Repair at https://recipesforrepair.com/artichoke-leek-soup/
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