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

(1 vote)

Artichoke & garlic soup
  • 1 Hour 15 Mins

  • Serves: 4

  • Price: 90p per serving

Nutritional Info
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
  • 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.