Gluten Free Soups

Lemon Artichoke Asparagus Soup

For a time, we lived close to California’s Monterey Bay.  After a long day of hiking, we would stop off at one of the roadside farms for fried artichokes.  There is nothing like the smell of the beach, the fog rolling in, and the taste of farm fresh artichokes.  

In the U.S.’s Pacific Northwest, spring means asparagus. Towards the end of April or start of May, it’s everywhere.  Washington has a major asparagus operation going on, and it’s delicious.

This vegan artichoke and asparagus soup recipe brings these two delicious vegetables together. They are so good with lots of garlic, lemon juice, parsley, black pepper and nutritional yeast.

Frozen artichokes work best for this recipe. They taste fresher and are available year round. If you use artichokes packed in brine, they may be too salty.

I hope you enjoy this soup, and really appreciate you stopping by UVK!

An easy vegan asparagus soup with artichokes and potatoes

Lemon Artichoke Asparagus Soup

1 cup chopped onion

2 tsp olive oil

1 tsp dried thyme

1 tsp garlic powder

2 bay leaves

3 garlic cloves, chopped

2 cups peeled and diced potatoes

3 cups broth (I used 1½ cubes Edward and Sons Not Chick’n Bouillon Cubes + 3 cups water)

2 cups chopped fresh asparagus

2 cups frozen quartered artichokes (I used a 10 ounce package)

½ cup flat leaf parsley

2 Tbsp lemon juice

2 Tbsp nutritional yeast

Salt and black pepper, to taste

1. In a large heavy pot or dutch oven, sauté onions in olive oil with a dash of salt over medium-high heat for ~7 minutes or until soft and a little golden.

2. Add the thyme, garlic powder, bay leaves, and a generous amount of black pepper. Stir around for another 60 seconds.

3. Add the garlic, potatoes, and broth. Cover with a lid, bring to a boil, and then, reduce to a simmer. Simmer covered for 5 minutes.

4. Stir in the asparagus and artichokes. Cover and simmer for 10 minutes or until the vegetables are cooked through.

5. Remove the pot from heat. Fish out the bay leaves.

6. Add the entire contents of the soup pot, the parsley, lemon juice, and nutritional yeast to a blender (or use an immersion blender).

7. Blend until smooth. If it’s too thick for you, thin it with a little water. Then, dump the soup back into the pot, and taste. Adjust seasonings, if needed (more salt? more black pepper? lemon juice?). Serve.

An delicious vegan asparagus artichoke soup recipe

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