Creamy artichoke, potato and spinach soup with golden lemon and crunchy almonds
An original velvety soup where artichokes bring a delicate green flavor, potato adds body, and spinach provides freshness. It is finished with pan-golden lemon slices and toasted almonds for an aromatic crunchy contrast.
Ingredients
- 400 g canned artichoke hearts, drained (si vienen whole, cut en cuartos)
- 300 g potato (pelada and cut diced)
- 120 g fresh spinach (lightly packed)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml heavy cream
- 30 ml olive oil (divided)
- 35 g sliced almonds
- 1 unit lemon (zest fina and 6 slices of the centro)
- 2 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more, stirring so it does not brown too much.
- 2
2. Add the diced potato, drained artichoke hearts, thyme, salt, and black pepper. Stir for 1 minute so everything gets coated with the aromatics.
- 3
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and cook covered for 18 to 20 minutes, until the potato is very tender.
- 4
4. Meanwhile, heat a small skillet over medium heat with the remaining tablespoon of olive oil. Add the sliced almonds and toast for 2 to 3 minutes, stirring, until golden. Transfer to a plate.
- 5
5. In the same skillet, place 6 lemon slices and cook them for 1 to 2 minutes per side until lightly browned and fragrant. Set aside.
- 6
6. Add the fresh spinach to the pot and cook for 2 minutes, just until wilted. Stir in the heavy cream and the finely grated zest of half the lemon.
- 7
7. Blend the soup until completely smooth. For an extra silky texture, pass it through a fine sieve. Taste and adjust salt and pepper if needed.
- 8
8. Serve the soup hot in bowls. Spoon the toasted almonds on top and garnish each serving with the golden lemon slices. If you prefer to hold it warm before serving, you can keep it for 5 minutes in a preheated oven at 200 °F / 95 °C in an oven-safe dish without letting it boil.
Chef tips
For a more textured finish, reserve 2 or 3 artichoke hearts, finely chop them, and add them at the end as a topping. Pat the lemon slices dry before browning them so they caramelize better.
Substitutions
You can replace the heavy cream with plant-based cream for a dairy-free version, and swap the almonds for toasted sunflower seeds if you need to avoid tree nuts. Fresh thyme can be replaced with 1/2 teaspoon dried thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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