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


  • 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)


  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).