Roasted Jerusalem Arthichoke Soup

4
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian and their healthy gut feature. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (230.9 g)
  • Calories 542.6
  • Total Fat - 55.3 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 0 mg
  • Sodium - 185.2 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 6.4 g
  • Protein - 1.4 g
  • Calcium - 24.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Arrange the artichokes on a roasting tray and add 1 tablespoon of the ghee and toss to coats evenly and then roast the artichokes for 45 minutes, or until golden brown and tender.

Step 3

Melt the remaining ghee in a medium saucepan over a low-medium heat and saute the onion leek, celery and garlic for 4 to 5 minutes or until softened and then add the roasted artichokes, thyme, broth an d almond milk and bring to the boil and then reduce heat to a simmer and cook for 10 to 45 minutes or until vegetables are tender.

Step 4

Remove from the heat and discard the thyme sprigs and then using a half-held blender, blitz the soup until smooth and then add the lemon juice and season with salt and pepper and serve drizzled with some olive oil

Tips & Variations


No special items needed.

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