Artichoke carrot vegetarian soup

Moushira Abdel-Malek, Tuesday 31 Mar 2020

Artichoke carrot vegetarian soup
Artichoke carrot vegetarian soup

Serves 6-8:



6-8 fresh green artichokes (leaves trimmed, hearts cleaned)

4-6 carrots (scrubbed, washed, quartered, sliced finely)

2 vegetable bouillon cubes

Juice of 4 large lemons

2 tbsp plain flour

2 tbsp cooking oil

Salt + pepper


Solution for Trimmed Artichokes:

3 litres salted tap water

2 tbsp plain flour

Juice of 3 large lemons

Skin of squeezed lemon halves



Trim and clean artichokes.  Quarter each heart.  Place them in prepared solution.  Heat a wide large cooking pot on high-medium.  Add oil.  Stir flour into oil to form an emulsion.  Stir until flour cooks and slightly changes colour.  Add juice away from heat while stirring; just like cooking béchamel.  Add four cups of hot water and the bouillon cubes.  Season to taste.  Stir to slightly thicken.  Add artichoke quarters; strained from the solution, to the soup.  Discard solution.  Add prepared carrot.  Bring to the boil.  Lower heat to low.  Allow to simmer and cook for 20 minutes; adding more hot water to cover contents.  Vegetables will be al dente.  If desired to acquire a softer bite; increase cooking time.  Serve with extra lemon halves aside at table. 


*A version of this article appears in print in the  2 April, 2020 edition of Al-Ahram Weekly

Search Keywords:
Short link: