Artichoke and potato soup



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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.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.