Vegetarian Times’ Garlicky Leek & Artichoke Soup

Whenever I get my new issues of Vegetarian Times or VegNews in the mail, the first thing I do is check out all the recipes and mark what I want to try.  Unfortunately I usually forget all about them in the chaos of Saturday baking, and then I find myself at our Farmers’ Market booth on Sunday with no meal plan or list of ingredients that I need to buy.

I’m trying to be better about that, and this past week I actually brought my Vegetarian Times with me so I could make a list once our booth was set up.  It helped that I knew it was going to be a busy week, and I really only needed to plan two dinners.  I thought I’d try this soup for one of them, since it seemed easy to make and I love me some good, creamy soup!

If you like Artichokes, you’ll love this soup.  The garlic and leek flavors come through, but not nearly as strong as the artichoke flavor.  I did use an extra two ounces of artichokes, but I think even without that they’d be the most predominant flavor.  We ate this with toasted sourdough bread that we spread with Earth Balance, and it made for a really nice (and light) warming dinner.

Garlicky Leek and Artichoke Soup
Serves 6 / Gluten Free

2 tablespoons olive oil
2 medium leeks, white parts chopped (2 cups)
9 cloves garlic, peeled
2 cups vegetable broth
2 cups water
1 10-oz. package frozen artichoke hearts, thawed OR 2 9.9-oz. jars water-packed artichokes hearts, rinsed and drained
2 medium boiling potatoes, peeled and cut into 1-inch pieces (3/4 cup)
6 fresh thyme sprigs
2 teaspoons lemon juice
6 tablespoons prepared basil pesto

Heat oil in a large saucepan over medium heat.  Add leeks and garlic, and saute 5 minutes, or until leeks are softened and translucent.  Add broth, artichokes, potatoes, thyme and 2 cups water; cover, and bring to a boil.  Reduce heat to medium-low; season with salt and pepper and simmer, partially covered for 20 to 25 minutes, or until potatoes and garlic are very tender.

Remove thyme sprigs, and strip remaining thyme leaves into soup pot.  Transfer soup to blender or food processor, and blend until smooth.  Return to pot and stir in lemon juice.  Taste again for seasoning, and add more salt and pepper if needed.  Ladle soup into bowls, and garnish each with 1 tablespoon pesto.

Notes: I used frozen artichokes for this, and probably a little bit more leek and potato than called for.  The measurements don’t have to be exact by any means.  I also used a bouillon cube instead of prepared broth. For the pesto I used dairy-free pesto from Basiltops, and if you don’t have any pesto don’t let that stop you from making this.  It’s good on it’s own too!

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26 Responses to “Vegetarian Times’ Garlicky Leek & Artichoke Soup”

  1. I’m excited to try this – artichokes are one of my favorites!

  2. Beautiful recipe, thank you for sharing… I love the colours in the soup and I bet the flavour is simply awesome!

  3. This looks really beautiful, I am looking forward to trying this. Recently went vegetarian for dietary reasons & a bit of a detox & this looks perfect.

  4. Yum, I’ve copied this recipe onto my computer and I can’t wait to try it. I love artichockes and leeks!

  5. I constantly cook vegan cream soups, and this recipe looks very appealing to me. Low fat, garlicky…. a recipe for success in my circles :)

  6. The leeks patiently waiting in my fridge were headed for risotto, but when I was lead to this recipe they found their destiny. Just the thing for my Irish husband on this Lenten Friday. I love that even pro-vegg (not necessarily vegetarian) folks can cook from your site. Thanks for the inspiration.

  7. wow that soup is gorgeous and looks delicious.

  8. Oh my, that’s beautiful!

  9. Hi, Laura! I hope you like the recipe! I really do want this site to be a resource for everyone, whether or not they’re vegetarian, so you’re kind words are very appreciated!

  10. oh man, i just saw this recipe and it looks so delicious!! i can’t wait for artichokes to appear at the grocery store starting soon :)

  11. Great recipe! I made it last night, and it was fabulous. Even my beagle thought so. I never would have thought of it if it hadn’t been for your blog – thanks!

  12. Hey, Angela! I’m so glad you (and your beagle) tried and liked the recipe! I’m always looking at other blogs for inspiration so hearing that my blog inspired you means a lot. Thank you!

  13. Wow. I definitely have to try that soup now. I looked for your booth at the FM this weekend, but I didn’t see it. Too bad!

  14. Hi, Fran! So sorry we missed you this past Sunday! My birthday was on Saturday so we took the weekend off, but I’ll be back this Sunday. I usually try to post on twitter if we’re going to miss a market, but it’s pretty rare. And I really recommend trying the soup! Hope you like it!

  15. Artichokes in soup form? WITH pesto? Count me in!

  16. This looks incredible with a lot of my favourite flavours. I can’t wait to try it. :)

  17. OMG, this soup is soooo good. I made it tonight after night class and was starving for something delicious and healthy. Well this hit the spot, definitely did not taste “healthy”…

  18. Hey- I made this soup on Sunday night and I LOVED it. I blended it in batches in my MagicBullet and it came out awesome. I was worried about it when I was cooking it because it smelled, well, honestly, gross. However, when I blended it the flavors of artichokes were released and it was just great. The potato added a heartyness and the chokes made it really tangy, almost cheesy tasting (although, obviously not with a cheese soup texture). Great recipe. I’ll be making this again.

  19. Hi! Just wanted to let you know that I included your soup in my post, “An Allergy Friendly Christmas Dinner” today. Looks delicious!

    http://allergyfreecookery.blogspot.com/2011/12/allergy-free-christmas-menu.html

    Happy holidays,
    Lisa @ Allergy Free Vintage Cookery

  20. This looks absolutely wonderful! A must try.

  21. I have never thought about making an artichoke soup. Such a wonderful and creative recipe, definitely on my list!

  22. So… I am not vegan, or even vegetarian. I just had some artichokes to get rid of and wanted to try something new and a google search led me here. This recipe was AWESOME!!! I will definitely make it again.

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