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Leek and Artichoke Soup

This soup is very light and creamy with a smooth texture.  It is perfect for a casual dinner paired with a large salad or served as a first course at a formal dinner party.  Either way you can't go wrong with this soup.  It also keeps well overnight so feel free to make it in advance.
Gluten Free           Dairy Free                               Serves: 4                                    Total Time: Approx. 35 minutes
1 TBSP Avocado or Olive oil
2 Leeks, white portion only, slice into 1/2 " rounds, rinse well, dry on paper towels
4 cloves garlic, chopped
1 (14 oz.) can of artichoke hearts, quartered
1 1/2 cups of chicken broth
1/2 cup coconut milk
1/2 tsp. sea salt
1/4 heaping tsp of dried parsley
1/4 heaping tsp of dried oregano
1/4 cup toasted pumpkin seeds
1. Heat oil in a large saucepan over med. low heat.
2. Add leeks to sauce pan and saute until they are tender and just beginning to brown. Approx. 6 minutes
3. Add garlic to the sauce pan and saute for 1 minute.
4. Add the artichokes, chicken broth, coconut milk, and spices.  Stir well
5. Bring to a boil then reduce heat and simmer for 20 minutes until artichokes and leeks are soft.
6. After 20 minutes, add soup to a Vitamix or other high speed blender*.  Be cautious - Soup is hot!
7. Pour soup into individual bowls and garnish with toasted pumpkin seeds.
*An Immersion Blender works as well.
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