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Chilled Artichoke and Herb Soup

Chilled Artichoke and Herb Soup prepared dish

This refreshing chilled artichoke and herb soup is perfect for warm days. Blended until smooth, it features the delicate flavors of artichokes, fresh herbs, and a hint of lemon. Serve it as a light appetizer or a delightful lunch option!

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include greek yogurt, salt, fresh parsley, lemon juice.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 cups greek yogurt (for garnish)
  • 0.5 tsp salt
  • 1 cup fresh parsley (chopped)
  • 2 tbsp lemon juice
  • 400 g artichoke hearts (canned or cooked)
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 0.5 cup fresh dill (chopped)
  • 2 cloves garlic (minced)
  • 0.25 tsp black pepper

Instructions

  1. In a large pot, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
  2. Add the artichoke hearts and vegetable broth to the pot, bringing the mixture to a simmer.
  3. Stir in the chopped parsley, dill, lemon juice, salt, and black pepper, cooking for an additional 5 minutes.
  4. Remove the pot from heat and let the soup cool slightly before transferring it to a blender.
  5. Blend the soup until smooth and creamy, then chill in the refrigerator for at least 1 hour.
  6. Serve the chilled soup in bowls, garnished with a dollop of Greek yogurt and a sprinkle of fresh herbs.

Nutrition (per serving)

  • Calories: 150
  • Protein: 5 g
  • Fat: 7 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Sugar: 2 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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