Roasted Jerusalem Arthichoke Soup
Recipe: #32524
June 13, 2019
Categories: Artichokes, Leek, Onions, Potluck, Oven Roast, No Eggs, Non-Dairy, Vegetarian, more
"From our weekday newspaper The West Australian and their healthy gut feature. Times are estimated."
Original is 4 servings
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 by Step Method
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
No special items needed.
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