Artichoke and Potato Cream Soup

Artichoke and Potato Cream Soup


Artichoke and Potato Cream Soup recipe
Artichoke helps to maintain healthy blood pressure, which promotes good health of the heart. Try this combination with potatoes and surely you will not regret it. Enjoy!


5 cups vegetable broth
4 cups frozen artichoke hearts thawed (2 12 ounce/340gm packets)
1 1/2 cups peeled and diced potato (about 2 small potatoes)
2 cups brown onion finely chopped (about 2 medium onions)
1/4 cup raw macadamias
4 Tbsp finely chopped fresh chives for garnish
2 Tbsp olive oil
2 Tbsp finely minced fresh garlic (about 8 cloves)
1/2 tsp Celtic sea salt
freshly ground pepper to taste


1. Heat the olive oil over a medium heat.

2. Add the onion and garlic with 1/2 tsp salt and sauté for about 4-5 minutes until translucent.

3. Add the potatoes and stir for about 6 – 10 minutes.

4. Add the artichokes and vegetable broth, and bring to a boil.

5. Lower to a simmer and cook for about 20 minutes until the vegetables are just tender.

6. Puree in your your Ninja blender until smooth and creamy.

7. Serve with a ball of cooked grain and some chopped chives.

Total time: 40 min
Servings: 4