Name: Artichoke and potato soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, chopped; 600 gram potatoes, peeled, chopped; 3 cup (750m|) salt-reduced chicken stock; 400 gram can artichoke hearts, drained, chopped; 2 clove garlic, sliced; 2 tablespoon chopped parsley

Artichoke and potato soup

This creamy veggie-packed soup is filling and warming, perfect for a chilly Winter's evening.

Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1 tablespoon oil

1 onion, chopped

600 gram potatoes, peeled, chopped

3 cup (750m|) salt-reduced chicken stock

400 gram can artichoke hearts, drained, chopped

2 clove garlic, sliced

2 tablespoon chopped parsley

Method

1.Heat oil in a large saucepan on medium. Cook onion for 3 minutes, until beginning to soften. Add potato, stock and 3 cups water and bring to boil. Reduce heat, add artichoke and garlic and simmer for 30 minutes, until potato is very soft.

2.Set aside to cool slightly before placing in a food processor or blender to puree. Return to saucepan and reheat on low. Serve soup with parsley and a grinding of pepper to season.

Artichokes have long been thought to have liver-protecting properties, with the active compound mainly concentrated in the leaves. To prepare fresh artichokes: Boil artichokes whole and peel the leaves away, one at a time. Dip into a vinaigrette then scrape the flesh from the base of each leaf with your teeth. Discard the choke and eat the tasty heart.
Note

Women's Weekly Food