Artichoke and Leek Soup

Ingredients

• Artichoke

  globe (French), cooked, boiled, drained, salted

  1 cup hearts or 168g

• Leeks

  raw

  1 cup or 89g

• Vegetable broth

  from bouillon, low-sodium

  2 cup or 480g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Rinse the sliced leeks well to remove any grit, then drain.
2. Warm a large pot over medium heat. Add a teaspoon of oil, or use a splash of the vegetable broth to prevent sticking, and cook the leeks until softened and translucent, about 5 minutes.
3. Stir in the chopped artichoke hearts and cook 1 minute to warm through.
4. Pour in the remaining vegetable broth and bring to a gentle boil, then reduce to a simmer.
5. Season with dried thyme and black pepper, stir, and simmer until flavors meld, about 15 minutes.
6. Remove from heat. Serve as is, or blend carefully for a blended soup.