Go Back

Artichoke & leek soup

Course: Soup
Cuisine: Greek
Servings: 4


  • 6 large artichokes hearts
  • 3 leeks sliced
  • 1 onion sliced
  • 1 small potato diced
  • 4-5 dill stalks finely chopped
  • 2 tbsp of olive oil
  • 750 vegetable stock
  • 1 lemon


  • If you are using whole artichokes, trim them, removing the outer leaves and hairy choke, keeping only the cup-shaped bases. Chop and drizzle a tablespoon of lemon juice to avoid discolouration.
  • Toss in a large pot the artichoke hearts, leek, onion and olive oil and cook until softened (about 8 minutes)
  • Add in the vegetable stock, potato and dill, another tablespoon of lemon juice, then bring to the boil and simmer for 20 minutes.
  • Remove from heat, let the soup get to room temperature and use a food processor to make a purée and get the wonderful velvety texture. Reheat and enjoy!