Artichoke Soup With Balsamic Reduction

Vegan Chef Day

Artichoke Soup With Balsamic Reduction

This is a recipe for a special occasions. If you are using fresh artichokes you have to prepare them, which is not a quick task. And one of the ingredients is fancy-pants truffle oil. You can, of course, use a jar of artichokes and omit the truffle oil for a soup fit for any day of the week.

  1. 1 tablespoon extra virgin olive oil
  2. 4 sticks of celery finely chopped
  3. 2 garlic cloves finely chopped
  4. 10 mini artichokes, stem, choke and top of leaves removed
  5. 1 tablespoon truffle oil
  6. 2 litres vegetable stock
  7. 4 tablespoons balsamic vinegar
  8. 1 preserved lemon finely chopped

  • Heat the oil in a large saucepan
  • Fry the celery for 10 minutes on a medium heat
  • Add the garlic. Fry for a further 5 minutes
  • Add the artichokes and stock
  • Simmer for 20 minutes until the artichokes are soft
  • Blend with a hand blender until completely smooth
  • Add salt to taste
  • In a small pan heat the balsamic vinegar until it is bubbling
  • Allow the vinegar to reduce by one half
  • Pour the soup into bowls
  • Drizzle the balsamic reduction and truffle oil over the soup
  • Scatter the preserved lemon on top

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