Artichoke Soup

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arichioke pritikin recipe

Artichoke Soup

Cream of artichoke soup in a restaurant can easily pad our poor arteries with as much plaque-building saturated fat as a cheeseburger. Our Pritkin artichoke soup has zero saturated fat, but loads of rich, tangy artichoke flavor.
Prep Time25 minutes
Active Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dinner, Leftovers, Lunch, Snack, Soup, Soup/Stew, Vegetarian
Cuisine: American, International, Mediterranean, Slow Yet Simple, Vegetarian
Yield: 10 servings


  • 4 bottles artichoke hearts 12-ounce bottles, drained and rinsed
  • 1/4 cup garlic minced
  • 2 large onions peeled and diced
  • 1 carrot peeled and diced
  • 1/2 leek white part only, chopped
  • 1/2 tablespoon oregano (dry)
  • 1/4 bunch thyme leaves picked
  • 1/4 teaspoon black pepper freshly ground
  • 3 quarts vegetable stock (low-sodium)
  • 2 cups milk nonfat


  • In a large stockpot, bring all ingredients, except milk, to a boil. Reduce heat, and simmer for 1 hour.
  • Puree. Stir in milk. Serve hot.
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