The English Post

Artichokes and potatoes soup

Written by Veronica Lavenia

There is a good amount of plant proteins in this artichokes and potatoes soup and, when accompanied by a second source of protein, like seitan (or tofu) it helps round out the meal.

Soups are a healthy meal if the vegetables are fresh. They are perfect to start a lunch and even more suitable for a light but nutritious dinner.

Artichokes and potatoes soup: Ingredients

Serves 2-4

300 g (11 oz) potatoes 

7 artichokes hearts 

2 lemons, halved 

1 celery stalk, finely chopped 

1 carrot, finely chopped 

1 onion, finely chopped

50 g (13/4 oz) pistachios

50 g (13/4 oz) walnuts

50 g (13/4 oz) whole almonds

2 slices of country style bread, roughly chopped

extra virgin olive oil, to taste 

300 ml (11 fl oz) warm water 

pinch of sea salt 

white pepper, to taste

Artichokes and potatoes soup: Method

  1. Steam the potatoes. Allow to cool, then peel and roughly chop.
  2. Steam the artichoke hearts with the lemons. Heat some oil in a frying pan over medium heat and add the celery, carrot and onion. Cook until browned.
  3. Using a blender or food processor, process the potatoes, artichokes, chopped vegetables, pistachios, walnuts and almonds. Add the bread, olive oil, warm water, salt and pepper and blend until desired consistency is reached (if necessary, add water).
  4. Serve with a drizzle of olive oil and slices of toasted bread.

Don’t miss:

Italian minestrone with pasta

Pasta e fagioli (Pasta and bean soup)

Spicy spinach soup

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate