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Artichoke Soup

Updated: May 2, 2021


  • 6 large artichokes

  • 1 large brown onion

  • 1/2 cup almond/coconut milk

  • 1/2 cup artichoke water

  • 3 cloves garlic

  • 2 lemons cut in half

  • 1 cup broccoli juicing leftovers (or chopped broccoli)

  • 1 cup mushrooms (optional, some believe them to be high histamine – you can use 1/2 cup chopped asparagus or more broccoli)

  • handful thyme

  • olive oil

  • garnish

  • very finely chopped chives

  • drizzle

  • 1/4 cup olive oil

  • 1/2 cup basil

  • 1/2 clove garlic

  • squeeze lemon juice


  1. Clean the artichoke by peeling off the leaves and furry bit, till you’re left with just the hearts.

  2. Place in a pot with the lemons and then pour in enough water to cover.

  3. Bring to the boil then simmer for 30 minutes.

  4. Sauté the garlic, onions, mushrooms (if using), broccoli juicing leftovers and thyme in a little olive oil till soft.

  5. Blend with the almond/coconut milk, half a cup of the artichoke water and the veggies.

  6. Garnish with chives and drizzle.

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