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Artichoke and potato soup recipe

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Created by Mandy Sinclair

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Photography: Dean Wilmot

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Entree, Lunch

Artichoke and potato soup

Ingredients

1 tablespoon oil
1 onion, chopped
600g potatoes, peeled, chopped
3 cups (750ml) reduced-salt chicken stock
400g can artichoke hearts, drained, chopped
2 garlic cloves, sliced
2 tablespoons chopped parsley

kJ 735, fat 5g, sat fat 1g.

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Preparation

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 topped with parsley.

If you enjoyed this Artichoke and potato soup recipe then browse more Italian recipes, Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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