Lemon Artichoke Soup
2 tbs standard olive oil
1/2 cup white onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
2 garlic cloves, crushed
3 cups low-sodium chicken broth
2 cups artichoke hearts, chopped
1 tsp salt
1 tsp black pepper
1 fresh lemon, halved
3 cups nut milk
Heat olive oil in a 6 quart dutch oven over medium heat.
Sauté onion, celery, carrot, garlic for 6 minutes.
Stir in broth, artichokes, salt and pepper, simmer 10 minutes.
Blend smooth with an immersion blender.
Return soup to heat, juice 1 half of the lemon into soup.
Add the whole 2nd half of the lemon directly to the pot whole.
Bring to boil, reduce to simmer for 10 minutes.
Remove lemon and stir in nut milk, simmer another 10 minutes.
From: Real Grubbin [Now dead]