Artichoke & garlic soup

Artichoke & garlic soup

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

By , 21 September 2015
Artichoke & garlic soup
  • Ready in: 75 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 146g serving contains
  • Fat 16.1
    23%
  • Sat Fat 2.8
    14%
  • Sugar 2.2
    2%
  • Salt 1.02
    17%
  • Cals 180
    9%
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
  • 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.

  • Cook the onion in the remaining oil in a pan for 5 minutes. Add the artichokes and cook for 5 minutes.

  • Squeeze the cloves from the roasted bulbs into the pan. Add the stock and thyme. Simmer for 10 minutes.

  • Blitz with a hand-held blender until smooth. Top with thyme and cayenne.