Artichoke soup, not normally so tasty

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Middle East




Cooking time


Total time



Artichoke soup, you don’t eat it so quickly I think. And that while it is so incredibly tasty and also ready in no time. It is a soup for all seasons, but even better when the weather is nice.


  • 1 bag of artichoke bottoms from the freezer

  • 2 Onions

  • 5 cloves garlic

  • 2 Preserved lemons

  • 2 chili peppers

  • 1 liter yogurt

  • 2 vegetable broth

  • salt and pepper

  • some fresh chives

  • 1 Lemon

Cooking time

  • Fry the coarsely chopped onions and garlic in the olive oil until nice and soft. With the lid on the pan. They should have softened completely before continuing.
  • Then add the artichoke bases, the red pepper and the pickled lemon.
    Scrape the zest off the lemon. This is for the garnish later.
  • Now fill the pan with water until everything is well submerged – 3 cm of moisture above the vegetable. Also add the vegetable stock tablets.
  • Let everything cook for 20 minutes. Then puree with a hand blender. And then add the yogurt. Stir well and season with salt and pepper.
    Serve with some finely chopped chives and red pepper.
    Put the lemon zest on top.

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