Recipes
Recipes

Artichoke & garlic soup

This homemade soup has a lovely creamy texture and the garlic adds a nice nutty flavour.

This homemade soup has a lovely creamy texture and the garlic adds a nice nutty flavour.

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(5 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 90p per serving

Nutritional Information

Each 146g serving contains

Energy
753kj
180kcal
9%
Fat
16.1g
Med
23%
Saturates
2.8g
Med
14%
Sugars
2.2g
Low
2%
Salt
1.02g
Med
17%
of your reference intake.
Typical energy values per 100g:
516kJ/123kcal

Ingredients

2 whole bulbs garlic

6 tbsp olive oil

1 onion, chopped

150g Chosen by you Antipasti Chargrilled Artichokes (or Cypressa Antipasti d’Italia Marinated Artichoke Hearts), chopped

600ml vegetable stock, made with 1 stock cube

2 tsp chopped fresh thyme leaves, plus extra to serve

Cayenne pepper, to serve

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. Halve the garlic bulbs horizontally. Drizzle 2 tsp of the oil onto the cut sides. Roast, cut sides down, on a baking tray for 40 minutes.
2
Cook the onion in the remaining oil in a pan for 5 minutes. Add the artichokes and cook for 5 minutes.
3
Squeeze the cloves from the roasted bulbs into the pan. Add the stock and thyme. Simmer for 10 minutes.
4
Blitz with a hand-held blender until smooth. Top with thyme and cayenne.