Bursting with vibrant flavours, this soup marries many classic Mediterranean ingredients. The fresh brightness of lemon and dill complement the heartiness of beans, kale, and artichokes, which are packed with nutrients. Though comforting on a cool day, this soup is also satisfying all year round.
Prickly gem
Did you know the artichoke is part of the same family as the sunflower? The artichoke heart is actually the undeveloped flower bud of the plant; if left to mature, it would bloom as a purple-blue flower resembling a thistle.
Lemony Greek Soup
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 leek, whites and light green parts, washed and diced
- 2 garlic cloves, peeled and crushed
- 6 cups (1.5 L) low-sodium chicken or vegetable stock
- 1 lemon, zested and juiced
- 2 - 14 oz (400 mL) cans cannellini beans, rinsed and drained
- 1 - 14 oz (400 mL) can artichoke hearts, drained and chopped
- 4 cups (1 L) chopped kale, stems removed
- 2/3 cup (160 mL) chopped fresh dill
- Salt and pepper, to taste (optional)
- Crumbled feta, to serve (optional)
Nutrition
Per serving:
- calories183
- protein10 g
- total fat3 g
- sat. fat0 g
- carbohydrates33 g
- sugars6 g
- fibre12 g
- sodium289 mg
Directions
01
In large saucepan, heat olive oil over medium heat. Add leek and garlic and sauté for 3 to 4 minutes. Add stock, lemon zest and juice, beans, artichokes, and kale and bring to a boil. Simmer for 5 to 10 minutes to bring all flavours together. Turn off heat.
02
Stir in dill. Season with salt and pepper, and top with feta, if using. Serve immediately.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
