This creamy soup is so healthy and delicious, you’ll go back for more!
A super delicious, creamy soup that has no cream and unbelievable flavor!
Leek, Artichoke and Carrot soup
- 4 large leeks, chopped
- 3 medium carrots, chopped
- 1 can artichoke bottoms (or hearts) chopped fine
- 3 large bay leaves
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a dutch oven on medium heat, heat olive oil and butter; and add leeks.
- Stir till leeks are somewhat tender
- Add broth, carrots and bay leaves
- Lightly season with salt and pepper and allow to cook for 30 on medium heat.
- Add artichoke hearts; allow to cook 15 more minutes
- Remove bay leaves
- Puree soup with immersion blender to desired consistency; add water/broth as needed
- Check seasonings; add 1 teaspoon of dried thyme
- Allow to simmer at least 10 minutes prior to serving
- This recipe calls for carrots; however, they may be eliminated if you are choosing to make a more detoxifying leek soup
- This version is pureed; however, another option is to remove and course grind artichokes and leeks once tender, puree the vegetables and add back to the broth. (I got one for Christmas a few years ago and I love it!) OXA Smart Powerful 2-in-1 Hand Blender with 6 Speed – Black. This will offer a clear broth soup.
- If you prefer a more cream-based soup, add cream at the end of cooking.
- Canned artichoke bottoms work best; if you can’t find bottoms, get artichoke hearts, but keep in mind that the leaves get stringy upon cooking, so you’ll definitely want to puree.