Artichoke Soup

Artichokes are just the absolute best vegetables! Definitely one in my top 5 and truly wish that it was more accessible. Having said that, finding tinned artichoke hearts aren’t as difficult to find and not too extortionately priced; another delicious staple to add to your pantry. This soup is just, next level easy, tasty and suitable for vegetarians and vegans too! Personally, I prefer the chicken stock and cream as it just makes the soup taste that little bit more indulgent but it is equally delicious using the vegetable stock.

Serves 2

Ingredients:

• 400g can artichoke hearts, drained
• 3 garlic cloves
• 1 small shallot, peeled and roughly chopped
• 400 ml chicken or vegetable stock
• 1 tbsp olive oil
• Single cream (optional)

Method:

1. On medium heat, fry the shallot and garlic together until blistered and lightly coloured.
2. Add the artichoke, season with salt and pepper and fry for 3-4 minutes.
3. Pour in the stock and leave to cook gently for 10-15 minutes.
4. Transfer the mixture to a food processor and blend until smooth. Upon serving drizzle over some extra virgin olive oil or some single cream for added indulgence (optional).

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