Artichoke Soup, nondairy

2 T olive oil
1/2 large onion, chopped
1 large potato, chopped
1 can artichoke hearts
1 tsp Better than Bouillon chicken base
3 cups water
1 T lemon juice
1/2 tsp Greek seasoning
salt and pepper to taste

I don't bother to peel the potato since the soup will be puréed anyway, and the peel adds nutrition. You can also simply use 3 cups of chicken stock rather than the bouillon, but I like the way Better than Bouillon tastes. For a vegetarian version, use vegetable stock (or bouillon).

Heat olive oil in large soup pot. Add onions and sauté until soft. Add potato and artichoke hearts. Make chicken stock with the bouillon and water and add to the pot with the lemon juice, Greek seasoning, and salt and pepper. Cook until potatoes are tender. Remove from stove and carefully purée the soup in a food processor or blender before serving.

Serving Size: Makes about 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DKDDM8.