Roasted Jerusalem Arthichoke Soup
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Recipe: #32524
June 13, 2019
Categories: Comfort Food, Soups/Stews, Vegetables, Artichokes, Leek, Onions, Easy/Beginner Cooking, Entertaining, Potluck, Weeknight Meals, Blender, Oven Roast, Stove Top, No Eggs, Non-Dairy, Vegetarian more
"From our weekday newspaper The West Australian and their healthy gut feature. Times are estimated."
Ingredients
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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