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Lemony Tuscan Artichoke Soup
Ingredients
  • 4 cups of vegetable broth
  • 2 cups of canned or frozen artichoke hearts, drained and chopped
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and chopped
  • 1 lemon (zested and juiced)
  • 1 cup of heavy cream or coconut cream for a vegan option
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
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